Our favourite go-to pasta recipe, adaptable to ingredients you may already have in the house.

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serves 2-3 people‍
20 minutes

150g cavolo nero tough stalks removed (aka Tuscan kale or black kale; you can find 300g cavolo nero in ASDA for a quid)
Juice of half a lemon
2 garlic cloves, peeled
4 tbsp olive oil
Handful of pistachios (optional)
A handful of grated parmesan (can be excluded to make this dish vegan)
300g long pasta (pappardelle or bucatini if you can find it)

• Boil a saucepan of generously salted water and add the peeled garlic cloves, simmer for 3 minutes
• Add the cavolo nero to the saucepan and ensure all the leaves are covered by the water. Simmer for a further 4 minutes
• Remove the garlic & cavolo nero from the pan and add straight into the blender / food processor; carrying some of the salted water into the processor will help the sauce blend more smoothly
• Add the lemon juice, olive oil, parmesan, pistachios (if using) and seasoning to the blender and whizz into a smooth, vibrant green sauce. Add more seasoning, oil or parmesan to taste - I've added chilli oil in the picture above.