Fiber-Maxing Walnut and Kale Pesto Rigatoni by Sepps

Ingredients

• 350g dried pasta
• 300g kale or cavolo nero
• 250g walnuts
• 200g silken tofu
• 1 cup fresh parsley
• 100ml olive oil
• 1 clove garlic, sliced
• 1/2 tsp salt and pepper
• 1 tbsp oil for frying
• 1 tbsp (adjust to taste) chili oil
• 0.5 unit lemon

Instructions

1. Soak 200g of the walnuts in recently boiled water for at least 15 minutes.
2. Blanch the kale in boiling water for 1-2 minutes, then rinse under cold water and drain.
3. In a food processor, blend 3/4 of the blanched kale, drained walnuts, tofu, parsley, olive oil, and salt until smooth and creamy.
4. Cook pasta in salted boiling water until al dente; reserve a ladle of pasta water.
5. Sauté sliced garlic in 1 tbsp oil over medium heat for 1-2 minutes, then add remaining walnuts and remaining kale; fry for 2 minutes and remove.
6. Combine the blended sauce, cooked pasta, and reserved pasta water in the pan, tossing until well coated.
7. Serve topped with the reserved kale and walnut mixture, a drizzle of chili oil, and a squeeze of lemon juice.