Beat the Budget’s Kale pesto spaghetti with roasted tomatoes
- 200g cherry tomatoes, halved
- 4 large handfuls, sliced curly kale, washed and tough stems removed
- 100g unsalted cashews, pre-soaked in lukewarm water for 1hr
- 1 handful basil leaves
- 2 cloves garlic
- 280g spaghetti
- STORE CUPBOARD
- 3tbsp rapeseed oil
Preheat the oven to 190C/170C Fan/Gas 5.
Put the tomatoes on a baking tray, drizzle with 1tsp of the oil and stir to coat well. Pop in the oven for 25 mins.
Meanwhile, blanch the kale; add to a pan of boiling water for 30 secs; drain.
Blend the kale, cashews, basil, garlic, remaining oil, and 3-4tbsp water until smooth and combined.
Cook the spaghetti according to the pack instructions minus 2 mins. Drain, reserving a mug of the cooking water.
Return the pasta to the pan on a low heat. Stir in the pesto, thinning with a little pasta water if needed. Cook for 2 mins or until heated through.
Divide between 4 plates. Top with the roasted cherry tomatoes to serve.