Curly Kale Linguine

Method

1. Add the kale, including any stalks, to a large saucepan of boiling water. Boil for 5 minutes, then drain while reserving 250ml (1 cup) of cooking water from the saucepan.
2. Meanwhile toast the pine nuts in a pan on a medium heat for 3-4 minutes or until they begin to brown.
3. Add the cooked kale to a blender along with the cooking water from the kale you reserved earlier, basil leaves, toasted pine nuts, nutritional yeast and generous pinches of salt and pepper. Blend until smooth, then pour into the pan you used to toast the pine nuts and leave to one side.
4. Cook the pasta in salted boiling water until al dente. When the pasta is almost ready, heat the sauce up in the pan, then use tongs to drain the pasta into the sauce and stir to combine.
5. We love to top with olive oil, freshly ground black pepper and vegan parmesan.