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Vegan Rigatoni with Kale and Walnut Pesto
Ingredients
  • subheading: For the pasta:
  • 200g rigatoni
  • 200g cavolo nero
  • 2 handfuls kalamata olives, destoned
  • Sea salt and freshly ground black pepper
  • Chilli oil, to serve (optional)
  • subheading: For the walnut pesto:
  • 100g walnuts
  • 50ml olive oil
  • subheading: For the kale sauce:
  • 400g kale, stalks removed
  • 80ml olive oil
  • Iced water
  • Sea salt and freshly ground black pepper
Note: Ingredients may have been altered from the original.
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