* 350g dried pasta of choice * 300g kale or cavolo nero, hard stems removed * 250g Walnuts * 200g silken tofu * handful fresh parsley * approx 100ml olive oil * 1 large clove garlic, sliced * salt and pepper to taste * chili oil to serve * 1/2 lemon to serve
###Instructions
1. Begin by soaking 200g of the walnuts in recently boiled water for at least 15 minutes. 1. Blanche the kale or cavolo nero in boiling water for 1-2 minutes, remove from the water, rinse under a cold tap, remove the harder stems, and add to a high speed blender or food processor, setting aside 1/4 for garnishing. Also add the drained walnuts, silken tofu, parsley, olive oil, and a pinch of salt and blend until creamy. Set aside. 1. Bring a pan of water to the boil, season with salt and cook the pasta until al dente. 1. Meanwhile, heat 1 tbsp of oil in a pan on medium heat, and add the sliced garlic, soften for 1-2 minutes. Add the remaining walnuts, breaking them apart with your fingers, and remaining kale. Fry for 2 minutes, then remove from the pan. 1. Add the blended sauce to the pan along with the cooked pasta and mix everything all together, adding a ladle or two of pasta water if needed to help loosen the sauce. 1. Plate up and garnish with the kale and walnut mix, finishing off with a drizzle of chili oil and squeeze of lemon juice.
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###Ingredients
* 350g dried pasta of choice
* 300g kale or cavolo nero, hard stems removed
* 250g Walnuts
* 200g silken tofu
* handful fresh parsley
* approx 100ml olive oil
* 1 large clove garlic, sliced
* salt and pepper to taste
* chili oil to serve
* 1/2 lemon to serve
###Instructions
1. Begin by soaking 200g of the walnuts in recently boiled water for at least 15 minutes.
1. Blanche the kale or cavolo nero in boiling water for 1-2 minutes, remove from the water, rinse under a cold tap, remove the harder stems, and add to a high speed blender or food processor, setting aside 1/4 for garnishing. Also add the drained walnuts, silken tofu, parsley, olive oil, and a pinch of salt and blend until creamy. Set aside.
1. Bring a pan of water to the boil, season with salt and cook the pasta until al dente.
1. Meanwhile, heat 1 tbsp of oil in a pan on medium heat, and add the sliced garlic, soften for 1-2 minutes. Add the remaining walnuts, breaking them apart with your fingers, and remaining kale. Fry for 2 minutes, then remove from the pan.
1. Add the blended sauce to the pan along with the cooked pasta and mix everything all together, adding a ladle or two of pasta water if needed to help loosen the sauce.
1. Plate up and garnish with the kale and walnut mix, finishing off with a drizzle of chili oil and squeeze of lemon juice.
[Source](https://www.instagram.com/reel/DLAazL7NSwh/)