Serves: 2 Prep & cooking: 30 min
Ingredients:
- 100-200g kale (broccoli)
- 1 clove garlic
From the cupboard:
- 200g pasta
- 50g walnuts
- 30g stale bread or breadcrumbs
- 2 tbsp milk or water
- 40g parmesan (optional)
- 75 ml olive oil
- 50 ml tepid water
Method:
Soaking the walnuts creates a delicious creamy sauce in this unusual but simple pasta dish. I like to make twice as much walnut sauce – it freezes well! You can leave out or replace the parmesan for a vegan version too.
- Soak the walnuts in just boiled water for about 15 minutes and then drain
- Soak the bread in the milk or water, crush the garlic and grate the parmesan.
- Meanwhile, boil a large pan of water for your pasta and greens
- Add walnuts, garlic, bread, parmesan and oil to a food processor and whizz until a thick paste. Gradually add the water until you get a spooning / dolloping sauce consistency. Season to taste with salt and pepper.
- Cook the pasta – set a timer for 3 minutes shorter than the cooking time
- Tear or slice your kale or broccoli into bite sized pieces.
- Add the greens for the remaining 3 minutes of pasta cooking time
- Drain and tip back into the saucepan, with your walnut sauce and mix well to combine. Add a little extra oil or water to loosen the sauce if necessary
- Serve with a little extra parmesan
Recipe design by: Alice