Courtesy of Maggie Lynch IINH

Serves 2

INGREDIENTS

• 200g wholemeal or gluten-free spaghetti (or pasta of choice)
• 1 large bunch of kale, stems removed and finely shredded (approx. 150g)
• 60g walnuts, toasted and finely chopped
• 60ml Udo’s rocket and walnut pesto (see recipe here) (4 tbsp)
• Salt and pepper to taste
• Extra Udo’s Choice Ultimate Oil Blend to drizzle

METHOD
1. Boil a large pot of salted water. Add spaghetti and cook al dente, about 10 minutes, or follow instructions on pack.
2. A few minutes before pasta is cooked add shredded kale to the water and stir gently.
3. Scoop out about ¼ cup of pasta water and set aside. Drain the pasta and kale in a colander and return it to the pot. Add the pesto and toasted walnuts and some of the reserved pasta water (if needed). Gently toss to combine and add extra seasoning to taste.
Serve at once, with extra pesto on the side if desired. Or alternatively drizzle with a little extra Udo’s Choice Oil.

HOW TO PREPARE KALE
Rinse kale leaves in cold, salted water to remove any dirt. Drain in a colander. To De-stem: Hold the stalk by the stem with one hand, use the other to strip away the dark green leaf. Discard the stems or save for smoothies or stocks. Stack leaves on top of each other and fold loosely. Using a sharp chef’s knife, finely slice into thin ribbons.