Walnut and Kale Pesto Pasta by Sepps

Ingredients

• 350g dried pasta of choice
• 300g kale or cavolo nero, hard stems removed (divided)
• 250g walnuts (divided)
• 200g silken tofu
• 1/2 cup fresh parsley, packed
• 100ml olive oil, plus 1 tbsp for sautéing
• 1 large clove garlic, sliced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp chili oil, for serving
• 1/2 lemon, juiced, for serving

Instructions

1. Begin by soaking 200g of the walnuts in recently boiled hot water for at least 15 minutes.
2. Blanch the 300g kale or cavolo nero in boiling water for 1-2 minutes until vibrant green. Remove from the water, rinse under cold water, and remove the harder stems. Set aside 75g (1/4) of the blanched kale for garnishing.
3. Bring a large pot of salted water to a boil and cook your pasta of choice until al dente, according to package directions. Reserve 1-2 ladles of pasta water before draining.
4. While the pasta cooks, add the remaining 225g blanched kale, the drained 200g soaked walnuts, silken tofu, fresh parsley, 100ml olive oil, and a pinch of salt to a high-speed blender or food processor. Add 1-2 tablespoons of the reserved pasta water and blend until smooth and creamy. Set the pesto aside.
5. Meanwhile, heat 1 tbsp of olive oil in a large pan over medium heat. Add the sliced garlic and soften for 1-2 minutes until fragrant.
6. Add the remaining 50g walnuts, breaking them apart with your fingers, and the reserved 75g blanched kale to the pan. Fry for 2 minutes until slightly crispy, then remove from the pan and set aside for garnish.
7. Add the blended pesto sauce to the pan along with the cooked pasta. Mix everything together, adding a ladle or two of the reserved pasta water if needed to help loosen the sauce and make it silky over medium heat until well combined, about 8 min.
8. Plate the pasta and garnish with the fried kale and walnut mix. Finish with a drizzle of chili oil and a squeeze of fresh lemon juice before serving over medium heat until well combined, about 8 min.