In season this month
bananaschicoryclamsgrapefruitkalelemonssweet potatoesturnips
Pistachio and kale pesto pasta
Save basil for the summer – keep this pesto seasonal with bitter leaf kale, which is a great match with soft, creamy burrata, nutty rye bread and zesty lemon. The pesto can also be stirred into winter minestrone soups, spooned over meatballs or drizzled over homemade pizzas.
SERVES 4 | PREP 20 MINS | COOK 20 MINS | EASY
200g whole-leaf kale, torn into pieces, thick stems removed
30g shelled pistachios
1 lemon, zested and juiced, plus extra zest to serve
25g grana padano, finely grated, plus extra shavings to serve
4 tbsp olive oil, plus a drizzle and extra to serve
300g penne, rigatonior other short pasta
1 slice of rye bread, blitzed into coarse breadcrumbs
1 ball of burrata
Put the kale in a heatproof bowl, pour over a kettleful of boiling water and leave to wilt for 5 mins. Drain, rinse under cold running water, squeeze out any excess water and pat dry using a clean tea towel. Tip into a food processor with the pistachios, lemon zest, cheese, oil and some seasoning. Add a squeeze of the lemon juice and whizz to
