for 2 person

Kale

100 g	kale *-*
	salted water, boiling

Pasta

250 g

pasta (e.g. Trofie)

Crumb topping

½ tbsp	olive oil
1 pinch	salt
2 tbsp	breadcrumbs

Pesto

2 tbsp	cashew cream
½	garlic clove, finely chopped
1 tbsp	lemon juice
¼ tsp	salt
a little	pepper
40 g	grated Parmesan

How it's done

Kale

Blanch the kale in boiling salted water for about 30 seconds, remove with a slotted spoon, rinse with cold water, and place in a measuring jug.

Pasta

Cook the pasta in the same boiling salted water until al dente. Drain the pasta, reserving 1 dl of the cooking water, and add it to the kale. Return the pasta to the pan.

Crumb topping

Heat the oil in a non-stick frying pan. Add the breadcrumbs, roast for approx 5 mins., season with salt. Remove and set aside.

Pesto

Add the cashew butter and all ingredients up to and including pepper to the kale, then puree. Add the Parmesan, mix.

To serve

Mix the pasta and pesto, and heat through. Plate up the pasta, top with the reserved breadcrumbs.

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