Ingredients:
- 100g kale or spinach leaves or a mix of both
- 3 garlic cloves, grated
- 100g almonds, toasted
- 100g Parmesan, plus extra to serve
- Handful of fresh basil
- 180ml olive oil
- 1 lemon, juiced
- Salt and black pepper
- 320g pasta, cooked according to pack instructions
- For the mummy garlic bread
- 2 demi baguettes, cut in half
- 3 tbsp garlic butter
- 4 cheese strings, pulled into strips
- Black olives, cut into slices to form rings
Method:
- To make the mummy garlic bread, spread the shop-bought garlic butter onto each of the demi baguette halves. Add the cheese string pieces to form bandages, add the olive slices for eyes, and toast under a hot grill for about 5 minutes until the baguettes and cheese turn golden.
- To make the pasta, place the kale or spinach, garlic, nuts, cheese and herbs in a food processor and whizz until a paste is formed.
- Add the oil and lemon juice and whizz until smooth. Season with sea salt and lots of black pepper to taste.
- Bring a large pan of salted water to the boil over a high heat and cook the pasta according
- to package instructions. Drain well, reserving a little of the cooking water for the sauce.
- Add the pesto to the pan with the pasta and return to the hot hob to warm through. Add a splash of the reserved cooking water and stir to combine well.
- Divide amongst serving bowls and serve with the mummy garlic bread!.
