Kale Pesto Pasta

1. Boil your pasta according the pack instructions and drain.
2. In the mean time, put the pine nuts, parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste.
3. Stir the paste through the hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
4. To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Simply double the ingredients if you are cooking for more!