Using a hardy green like kale bumps up the nutritional profile of the pesto, plus it’s really tasty! It’s important to use a neutral-tasting olive oil for the pesto, as one that’s too acidic will negatively affect the flavour.
1. First toast the cashews in a hot dry pan over a medium heat for about 10 minutes, until golden. Make sure you stir them regularly so they don’t burn. Tip out onto a plate and set aside to cool.
2. Meanwhile, boil the kettle. Put the frozen peas in a heatproof bowl and pour some of the just-boiled water over them, then leave to thaw.
3. Fill a pot with the rest of the just-boiled water and top up with more water if necessary to cook the pasta. Put the pot over a high heat and bring to the boil, then add the pasta and a generous pinch of salt and cook according to the packet instructions.
4. To make the pesto, put the toasted cashews and all the other pesto ingredients in a food processor and blend until smooth.
5. Heat the oil in a frying pan over a high heat. Add the spring onions, courgette and chilli and fry for 3 to 4 minutes, until the courgette starts to brown. Drain and rinse the peas and add them to the pan.
6. Drain the pasta, but make sure you keep a mugful of the pasta cooking water. Put the drained pasta back in the pot, then add the pesto and toss to coat. If the pasta is too dry, add some of the pasta water a little at a time until you reach a nice texture. Serve straight away.