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Kale Pesto Pasta

Recipe:

Ingredients:

6 cups Tuscan kale or curly kale 1 large bunch
1 clove garlic
⅔ cup walnuts
Juice of 1.5-2 lemons to taste
⅓ cup olive oil
1 large bunch basil
½ cup nutritional yeast
Salt and pepper to taste
400 g Rigatoni

Instructions:

Remove the stems from your kale and place it in boiling water for 3-5 minutes.
Transfer the kale into cold water. This helps the sauce stay a vibrant green colour!
Add to a large blender with the rest of your ingredients and blend until smooth.
Pour over your pasta along with some reserved pasta water.
Top with vegan parm & chilli flakes and enjoy!

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