Ingredients

  • 300g wholewheat penne pasta
  • 500g pack Kale
  • 250g cherry tomatoes halved
  • 150g walnuts
  • 100g vegetarian Parmigiano Reggiano, grated
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 25g mixed nuts, chopped

Ingredients

  1. Cook the pasta in a large saucepan of boiling water for 11 minutes, adding 300g of the kale for the last 3 minutes, drain, reserving 250ml cooking water and return to the pan with the tomatoes.
  2. Meanwhile, place the walnuts, cheese, garlic, oil and the reserved cooking liquid in a food processor and blitz, adding the remaining kale in batches to give a paste, season.
  3. Add to the pasta and heat through for a minute or two. Serve sprinkled with chopped nuts.

Recipe from Discover Kale

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