melissa hemslet cashew kale and pea pasta
Sharing recipes that tickle my taste buds.

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!)

Buon appetito!

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.


  1. 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.
  2. 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.
  3. To the big pan, add the pasta and let cook for however long the instructions say.
  4. 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.
  5. 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.)

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Find more of Melissa’s recipes on her website