Ingredients
400g Cavatappi pasta 
25g walnuts 
1 clove of garlic 
50g kale, spine removed and leaves roughly chopped 
50g petit pois peas 
5g basil 
25g parmesan 
½ - 1 tsp salt 
¼ tsp black pepper - or 8-10 good grinds 
2 tbsps olive oil 

Equipment needed 
Blender or food processor 

Method
Put a large pot of salted water on to boil.   

Put the nuts into the food processor and blitz a little. Add the garlic and blitz again. 

Once the water is boiling, add the kale for just 2-3 minutes until a little softer but not totally wilted.  Remove the kale with a slotted spoon into a sieve lined with a clean tea towel or muslin cloth, and put the peas in to the water.  Slowly and gently twist round to remove all of the water from the kale and then add to the blender and blitz on high until smooth. 

With your slotted spoon remove the peas straight into the blender, you want to keep the vegetable water to cook your pasta.  Turn up the heat on the water and throw in a large handful of salt. 

Blitz everything in your blender together until smooth.  Scrape down the sides, add the basil, parmesan, salt and pepper and blitz again until smooth, scraping down the sides a couple of times.  Check the seasoning. 

Once you are happy with the seasoning and consistency, with the blender running, drizzle in the olive oil so that the sauce emulsifies. 

Meanwhile cook the pasta according to the instructions on the packet.  Before draining the pasta, take out a cup of the pasta water. 

Put the pasta back into the pot and put the pesto in also, stir through and put the heat on low to warm it through.  Top with a little more parmesan if wanted.