Zingy Green Pasta

Bring a pot of salted water to the boil. Meanwhile, peel and finely dice the onion and discard any tough, thick kale stems.

Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, add the onions and cook for 4-5 mins until softened and translucent. Add the kale to the pan and cook until wilted. Transfer to a blender with half the vegetable stock and all the olive oil. Let it cool down before blending until smooth, then pour it back into the pan.

Once the water reaches a boil, add the pasta and cook for 3 mins until al dente. Transfer the pasta to the sauce, reserving 250ml pasta water.

Set the pasta over a medium-high heat with the remaining vegetable stock. Toss together until hot, thinning it out with pasta water, as needed. Crumble in ½ of the feta and mix to combine. Taste and season with salt, pepper and lemon juice.

Share between bowls and top with lemon zest, walnuts and remaining crumbled feta.