Creamy Kale Pasta

• 2 saucepans
• Sieve
• Blender or food processor
• Mixing spoon

• Sharp knife and chopping board
• Zester or grater
• A cup
• A bowl

• 90g rigatoni or penne pasta
• 100g kale or cavolo nero
• 30g sunflower seeds
• 1 garlic clove

• 1 lemon
• 1 × 400g tin cannellini beans (with liquid)
• Salt and black pepper (to taste)

1. Wash and thinly slice the kale or cavolo nero, removing tough stalks.
2. Peel and crush the garlic clove, then cut into small pieces.
3. Open the tin of cannellini beans, placing a sieve over a bowl to reserve the liquid.

1. Wash the lemon thoroughly under running water and pat dry.
2. Using a fine grater or zester, gently scrape off the yellow outer skin of the lemon into a cup.
3. Cut the lemon in half and squeeze the juice out into a cup.

Preparation

1. Bring two saucepans to the boil.
2. Dry roast the sunflower seeds in a frying pan until light brown.

Pasta

1. Add the pasta to one saucepan and cook for 8–10 minutes, until al dente.
2. Drain the pasta, reserving 2 tbsp of its cooking water.

Kale Mixture

1. Add the kale to the other saucepan and blanch for about 3 minutes then drain
2. Transfer the kale and garlic to a blender with lemon juice, zest and ¼ of the beans, and the reserved bean liquid. Blend until smooth.
3. Return the pasta to the pan with the blended sauce, remaining beans, and the reserved water. Stir well and heat through for 1–2 minutes.

Assembly & Serving

1. Add the kale mixture to the pasta and mix well.
2. Taste, adjust seasoning with salt and pepper.
3. Sprinkle the roasted sunflower seeds on top of each serving.