Nourishing Kale & Pumpkin Pasta sauce

Instructions

1. First, dice the pumpkin into small pieces and cook until soft with a little oil, some salt and pepper.
2. You can use a pan, the air frier or the oven; just make sure it doesn’t burn.
3. Once ready, use a small blender to blitz almost all of it (you can leave some out to use for decoration). Transfer to a bowl.
4. Clean the kale and remove the stalks.
5. Add it to a food processor with blades with about half of the stock.
6. Blitz until you get a smooth paste, eventually add more stock but don’t make it too liquid.
7. Add the pumpkin, a pinch of salt and pepper, and mix well.
8. Place a big pot with plenty of water to boil, and cook your pasta of choice.
9. Once the pasta is ready, drain it and add it to a bowl.
10. Add the pesto, mix well, eventually dilute with cooking water.
11. Add the leftover diced pumpkin, sprinkle some ground nuts and add a dash of black pepper.
12. Serve and enjoy!