Lemon pasta with kale and walnuts

Ingredients

4 servings

• 350 g spaghetti
• 120 g stemmed kale
• 1 unwaxed lemon
• 3 tbsp olive oil
• 50 g roughly chopped walnuts
• 1 garlic clove
• 150 ml pasta water

Method

1. 1. Cook the pasta

   Reserve some pasta water

   Cook the spaghetti in well-salted water until al dente. Scoop out 150 ml pasta water before draining.

2. 2. Toast the kale and walnuts

   Keep the garlic from browning

   Toast the walnuts in a large dry pan and set aside. Warm the olive oil, finely grate in the garlic and cook gently for 30 seconds. Add the kale and cook for 3–4 minutes until wilted.

3. 3. Emulsify the sauce

   Finish with lemon zest and pepper

   Toss the spaghetti with the kale, lemon zest, two tablespoons of lemon juice and a little pasta water. Add more pasta water until glossy. Scatter over the walnuts.