Take 1 small head of cavolo nero (a Tuscan kale), de-stem them (hold the stalk end of each leaf firmly before pulling down to strip off the leaves), and place in a pot of boiling water for about 5 minutes (or until the leaves turn bright green)

Meanwhile, take a handful of roasted hazelnuts, place in a food processor and blitz till finely chopped.

Using kitchen tongs remove the kale from the pot, and add to the food processor (don’t drain them as you want to retain some of the cooking water). Blitz to a pulp, then add a large handful of wild garlic leaves, and blitz again, adding a little more cooking water if too thick.

Now add a glug of olive oil, and a good pinch of sea salt and blitz. Add more olive oil till you obtain a glossy consistency.

Cook up your pasta (whatever your preferred shape and type), drain, place back in the emptied cooking pot and then add some of the pesto to taste. Note: The garlic is quite pungent so you may want to err on the side of caution with the proportions!

Mix in some cooked seasonal greens (purple sprouting broccoli, fresh peas, etc.). Note: you can boil the veggies alongside the pasta, just adjust the time you add them in depending on their cooking time.

Add a sprinkling of parmesan and some freshly ground pepper to serve. 

Optional: For a vegan pesto, omit the cheese but add some nutritional yeast at the same time as the nuts.