Kale Pesto And Bacon Tagliatelle - cooking recipe

Ingredients

1 1/4 lb kale, chopped
1/2 lb unsalted cashews, toasted
2 tbsp white wine vinegar
1 cup olive oil
8 oz Parmesan, grated
1 pinch granulated sugar
1 lb fresh tagliatelle
1/2 tbsp oil
3.5 oz bacon
1/2 cup heavy cream

Preparation

Blanch the kale in boiling, salted water for 2 mins then drain and rinse under cold water. Place in a food processor along with the cashews and vinegar and pulse. Slowly trickle in the olive oil then mix in 6 oz Parmesan and the sugar and season. Transfer the pesto to a jar and keep in the fridge.
Cook the pasta in boiling, salted water until tender. Meanwhile, heat the oil in a pan and fry the bacon for 5-7 mins until crisp. Set aside. Drain the pasta, reserving 1/4 cup pasta water. Toss the pasta, pasta water and cream together. Divide between 4 bowls then drizzle with the pesto, add bacon and sprinkle with the remaining Parmesan. Serve.