Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Bring a pan of water and bouillon to the boil. Add the garlic and kale, and bring it back to the boil for 3 minutes. Then add the peas and bring it back to the boil for the last time. Once it has boiled, drain well and rinse well with cold water until cool. This is called ‘refreshing’ and helps to retain the vibrant green in the vegetables.
Place in a blender with the rest of the ingredients and pulse until coarse. Taste for seasoning and amend if necessary. It might need some salt, another squeeze of lemon or some cheese (I keep mine dairy-free and then add on absurd amounts of Parmesan or Cheddar separately).
Bring a pan of water to the boil and cook the pasta as per the packets instructions (I use gluten-free). Drain and stir through the pesto.
Serve with lemon wedges and grated cheese.
Any leftovers go really well stirred through green lentils or brown rice for an easy lunch or dinner the next day. Add some roasted tomatoes, rocket and fried halloumi and you’ve got a whole new meal (it will keep in the fridge for five days).”