Begin by soaking 200g of the walnuts in recently boiled water for at least 15 minutes.

Blanche the kale or cavolo nero in boiling water for 1-2 minutes, remove from the water, rinse under a cold tap, remove the harder stems, and add to a high speed blender or food processor, setting aside 1/4 for garnishing.

Also add the drained walnuts, silken tofu, parsley, olive oil, and a pinch of salt and blend until creamy. Set aside.

Bring a pan of water to the boil, season with salt and cook the pasta until al dente.

Meanwhile, heat 1 tbsp of oil in a pan on medium heat, and add the sliced garlic, soften for 1-2 minutes. Add the remaining walnuts, breaking them apart with your fingers, and remaining kale. Fry for 2 minutes, then remove from the pan.

Add the blended sauce to the pan along with the cooked pasta and mix everything all together, adding a ladle or two of pasta water if needed to help loosen the sauce.

Plate up and garnish with the kale and walnut mix, finishing off with a drizzle of chilli oil and squeeze of lemon juice.