This super easy kale and chilli pesto pasta recipe is perfect for a quick mid-week teatime meal. Add a little chicken or even a side of garlic bread for that added extra.
Ready in: 25 minutes
270g cherry tomatoes
2 tbsp extra virgin olive oil
300g penne pasta
250g kale, stalks removed
1 garlic clove, roughly chopped
1 red chilli, deseeded and roughly chopped
4 tbsp roasted, unsalted cashews
2 tbsp finely grated Parmesan cheese, plus extra, to serve
1 juice and zest of 1 unwaxed lemon
Preheat the oven to 220˚C, gas mark 7. Place the tomatoes in a small ovenproof dish and drizzle over 1 tsp of oil. Roast for 12–15 minutes until softened but still holding their shape.
Cook the pasta in a large pan of boiling water, follow instructions for specific timings.
Meanwhile, in a separate pan of boiling water, cook the kale for 3-5 minutes until very tender. Cool under running water and drain well.
Place the garlic, chilli and cashews in a food processor and whizz until finely chopped. Add the kale, Parmesan and grated lemon zest and whizz to make a thick paste.
Add the olive oil and a mug full of pasta water into the processor before whizzing again, this will bring the pesto together. Drain the pasta and return to the pan before mixing in the pesto. Toss well until all the pasta is coated and stir in the roasted tomatoes, adding lemon juice to taste.
Divide between serving bowls and top with a little extra Parmesan and a generous grinding of black pepper before serving.
For more recipe inspiration click here.