Bigoli with Red Pesto

Method

1. To make the pesto, add the rosemary to a pestle and mortar and grind until broken down and starts forming a rough paste.
2. Add almonds and keep grinding until these too start forming a paste.
3. Repeat the process with the garlic followed by the sundried tomatoes and grind until smooth.
4. Add a good amount of olive oil and mix again until smooth. Set aside.
5. Into a pot of boiling salted water, add the pasta and cook as per packet directions reserving 1 cup of the pasta cooking water.
6. Meanwhile. sauté kale and butter beans in olive oil, seasoning with salt and pepper, until the kale is softened and slightly crispy. Set aside.
7. Add the pesto to the same pan and heat for around 1 minute before adding the kale and beans back in.
8. Add the cooked pasta to the pan, along with some pasta cooking water, and toss to combine.
9. Season with salt and pepper and garnish with more rosemary and chopped almonds.
10. Serve and enjoy with family and friends.