Green kale pasta

1. 1

   Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6-8 minutes without letting the oil or garlic burn.

2. 2

   Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale.

3. 3

   Place the kale in a large saucepan of salted boiling water and cook for 3-4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water.

4. 4

   Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente.

5. 5

   While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste.

6. 6

   Once cooked, drain the pasta, reserving 150-200ml/¼-⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time.

7. 7

   Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required.

8. 8

   Serve with an extra sprinkling of grated Parmesan.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.