It appears you are using an older browser. This site will function better if you upgrade to the latest version
Vegan Rigatoni with Kale, Walnut Pesto & Cavolo Nero
To make the walnut pesto:
Add the walnuts and oil to a food processor and blitz to just bring together, keeping a slightly rough texture. Set aside until ready to serve.
To make the kale sauce:
Bring a pan of salted water to the boil. Blanch the kale for 6-8 minutes, it should be overcooked and just starting to break down. Measure out 80ml of the cooking water then drain the kale and return it to pan along with the measured water.
Add the olive oil and blitz together with stick blender until smooth. Taste and adjust the seasoning as needed, keep warm.
Cook the pasta according to pack instructions. Drain, reserving the cooking water.
Meanwhile, blanch the cavolo nero for 1 minute in another pan of boiling water, drain well.
Add the kale sauce, half the walnut pesto, olives and blanched cavolo nero to a large pan. Stir together as you warm it through over a medium heat.
Add the drained pasta along with a little of the cooking water. Bring to the boil and simmer for 1 minute, adding more cooking water as needed to create a sauce consistency. Taste and adjust the seasoning as needed.
Divide between bowls, drizzled with the remaining walnut pesto and a little chilli oil, if using.