Pea pesto pasta salad base

1. 1

   Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute.

2. 2

   Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water.

3. 3

   Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning.

4. 4

   Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10-12 minutes). Add the remaining vegetables to the pan and cook for another minute.

5. 5

   Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm.

6. 6

   Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3-5 days.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.