Wholewheat Spaghetti With Cavola Nero Pestor

Step 1: Place the cavolo nero in a colander and pour over boiling water and set aside to cool slightly.

Step 2: Using your hands, squeeze out any excess water and then place the cavolo nero in a food processor with the garlic, flat-leaf parsley, walnuts, oil, lemon juice, salt and pepper, and process until smooth.

Step 3: Cook the spaghetti in a large saucepan of salted boiling water for 6–8 minutes or until al dente.

Step 4: Drain and toss the pesto through the pasta and divide between bowls and top with the goat’s curd and micro parsley to serve.