– 1 head of cavolo nero (de-stemmed – hold one end of each leaf firmly before stripping off and discarding the stem)

– 3 garlic cloves, peeled

– Large handful of pinenuts (or ground almonds which I prefer for their lighter flavour)

– Olive oil to taste

– 200g  corn pasta fusilli

– 1 cup frozen peas

– mixed chopped fresh herbs (parsley/mint/chives)

– Crushed chilli (optional)

– Parmesan for sprinkling

How to put it together

Place the cabbage and garlic in a pot of boiling water. Drain once cooked (about 4 min). Place the cabbage and garlic in a food processor with the nuts and process. Drizzle in olive oil till it reaches a glossy consistency.

Boil a pot of water, and cook your pasta (adding the frozen peas about 3 minutes before draining). Add large spoonfuls of the pesto. Drizzle with additional olive oil if desired. Sprinkle with the herbs and chili and parmesan. Season to taste.

Serves 2.