Kale pesto pasta

Updated at: Wed, 16 Aug 2023 19:34:16 GMT

Step 1

Remove the tough centre stalks of the kale or cabbage and roughly chop the leaves

Step 2

Put the peas into a bowl,cover with boiling water and leave for 5 mins to thaw. Chop the roasted red peppers and sausages into bite sized pieces

Step 3

Put about 8-10cm of boiling water into a pan with a pinch of salt. Add the chopped kale, cover with a lid and boil until steam starts to form. Steam until the leaves are tender and slightly wilted - about 3-5 mins. Drain the kale and set aside.

Step 4

Bring a large pan to boil, add the pasta. Cook as per instructions on back of packet, take off heat and drain, keeping a little of the starchy pasta water.

Step 5

Dry the pan you used to cook the kale and ass the cashew nuts. Cook on medium heat for 5-7 mins, stirring occasionally until they start to turn golden, remove and set aside

Step 6

To make the pesto, add the garlic to the food processor with the toasted cashew nuts, 50g of the kale, 150ml sunflower oil, 3/4 teaspoon of salt and lime juice, and blend until smooth.

Step 7

Cook the vegan sausage in a pan with 1 tbsp of oil on high heat for 4 mins. Drain and rinse the peas and add them to the pan with the kale and red peppers, cook for 3-4 mins stirring regularly

Step 8

Put the pasta back on the heat and combine the pesto and sausage mixture. Add pasta water if needed. When all is heated through, serve and top with chili flakes.

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