Pistachio and kale pesto pasta

Method

• step 1

  Put the kale in a heatproof bowl, pour over a kettleful of boiling water and leave to wilt for 5 mins. Drain, rinse under cold running water, squeeze out any excess water and pat dry using a clean tea towel. Tip into a food processor with the pistachios, lemon zest, cheese, oil and some seasoning. Add a squeeze of the lemon juice and whizz to a paste. Add a little more lemon juice to taste, or add a splash of water or more oil to help bind the mixture together, if needed, depending on the strength of the blender.

• step 2

  Cook the pasta in a pan of boiling water following pack instructions until al dente, then drain, reserving 200ml of the water. Meanwhile, heat a drizzle of oil in a frying pan and fry the breadcrumbs for 5-6 mins or until golden and chewy. Season with salt and a squeeze of the lemon juice. Remove from the heat.

• step 3

  Tip the pasta back into the pan along with the pesto and the reserved cooking water. Toss until glossy and emulsified, then taste for seasoning. Transfer to a warmed platter and tear over the burrata, then scatter over the breadcrumbs. Drizzle over more olive oil (or use lemon oil), and scatter over some grana padano shavings to serve.