Spaghetti With Salsa Di Noci And Kale

• 150g grams Freshly cracked walnuts
• 2 tablespoons Extra virgin Olive Oil
• 100 grams Pecorino or parmigiano cheese
• 1 handful Fresh parsley finely chopped
• 1 Garlic clove
• 1 tablespoon Freshly squeezed lemon juice
• 1 pinch nutmeg
• 2 handfuls Kale/ Cavolo Nero
• Pinch Salt and pepper
• 80 grams Spaghetti per person

1. Pulse 100g of the walnuts, with the olive oil, lemon juice, parsley, garlic, cheese, salt and pepper until the mixture forms a rough paste.
2. Finely chop the Kale and saute in olive oil to wilt and lightly cook through. Set aside.
3. Boil your pasta and when cooked al dente, drain but save a little of the cooking liquid to loosen the sauce.
4. Toss the spaghetti with the sauce, the cooking liquid and the remaining 50g of walnuts, roughly chopped.
5. Finally stir in the kale and serve with extra cheese!

freshly cracked walnuts, extra virgin olive oil, parmigiano cheese, parsley, garlic, freshly squeezed lemon juice, nutmeg, salt, person

Taken from food52.com/recipes/41825-spaghetti-with-salsa-di-noci-and-kale (may not work)