Vegan Rigatoni with Kale, Walnut Pesto & Cavolo Nero
Ingredients
Serves Four
For the pasta:
- 200g rigatoni
- 200g cavolo nero
- 2 handfuls kalamata olives, destoned
- Sea salt and freshly ground black pepper
- Chilli oil, to serve (optional)
For the walnut pesto:
- 100g walnuts
- 50ml olive oil
For the kale sauce:
- 400g kale, stalks removed
- 80ml olive oil
- Iced water
- Sea salt and freshly ground black pepper
Cooking instructions
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.
To serve:
- 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.