I may be a bit biased as a friend, but Melissa’s recipes are ones that I reach for over and over again.
Always easy, healthy and visually delicious; on a grey and overcast day, one of her pasta dishes (and an accompanying glass of wine) is sure to give me the comfort in a bowl I need.
Here then is her cashew, kale and pea pasta; which is super speedy and that I use to count towards one of my five-a-day (although I’m not a nutritionist, it’s just looks so green that I think it surely has to be!)
INGREDIENTS (serves 4)
150g kale (curly kale or cavolo nero)
60g frozen peas
2 garlic cloves
60g nuts, I used cashews
8 tbsp extra virgin olive oil
Pasta of your preference
Big splash of the hot pasta cooking water
Big pinch salt & pepper
Optional – Feel free to add in any greens you’ve got. For extra heartiness, you could roast a tin of drained chickpeas or some broccoli and toss through.
- Bring a small pan of water and a big pan of water (for the pasta) to the boil with a big pinch of salt in each.
- To the small pan, add roughly chopped kale for 2 minutes and then add the peas for another minute then drain straight away and transfer to a blender.
- To the big pan, add the pasta and let cook for however long the instructions say.
- Back to the blender: add the garlic, olive oil, nuts, salt and pepper and a big splash of the hot pasta cooking water to blend until smooth. If it feels too thick, add a splash more. Taste for seasoning.
- Once the pasta is cooked al dente, drain and toss straight away with the green sauce then serve up with whatever extras you like on top. (Topping suggestions – a big grating of your favourite cheese or sprinkle on some chilli flakes, a handful of chopped olives, capers, a few chopped anchovies, a squeeze of lemon or a touch of lemon zest if you like too.)
Find more of Melissa’s recipes on her website