Today, we’re excited to welcome back Australian food stylist Lyndel Miller and photographer Mindi Cooke. This dynamic duo earned lifelong fans when they showed us that our beloved Seafood Chowder can be a healthy dish for any night of the week. Now, they’ve added a healthy, delicious twist on an Italian favorite- linguine! With a creamy kale-pesto sauce that can be prepared in minutes, you’ll have an impressive dinner on the table in no time. Invite your friends over, pop open the wine, and enjoy:

INGREDIENTS:
(Serves 4)
4 cups kale, stalks removed
1/4 cup hazelnuts, extra to garnish ( optional )
1/2 cup finely grated pecorino or Parmesan , extra to serve
2 Tbsp lemon juice
1/3 cup garlic infused olive oil
Sea salt and cracked black pepper
450 g pkt Linguine
1/3 cup light cream

DIRECTIONS:
Cook the kale in a large saucepan of salted boiling water for 3 minutes. Remove and plunge into cold water to blanch. Pat dry kale on absorbent paper.

Place the kale, hazelnuts, cheese ,lemon juice, garlic olive oil, salt and pepper in a small food processor and process until roughly chopped. Set aside.

Cook pasta as per instructions. Drain the pasta, return to the saucepan with the pesto and cream. Toss to combine. Divide between plates and top with extra cheese (and hazelnuts if desired) to serve.

Bon Appétit!