This is an under 30 minutes meal! That is, as long as your pistachios are already de-shelled. Personally I buy them already in the shells as it's cheaper and then revel in the monotony of de-shelling while listening to a podcast.
RECIPE FOR TWO
220g bag of organic black rice noodles (I use the whole bag which is enough for left overs)
75g baby curly kale
95g unsalted pistachios (plus a few extra for garnish)
2 medium cloves garlic
1 tsp salt
140ml virgin olive oil
75g parmesan cheese
Start by putting the noodles in water to soak as per the packet instructions. Put a pot of hot water to boil on medium heat.
Rinse and dry the kale. Roughly chop. Cut the parmesan into cubes. Crush the garlic. Place kale, pistachios, garlic and parmesan in a food processor and grind. Slowly pour in the olive oil until it forms a paste. Add the salt last - often the parmesan is salty enough!
Once this is done. Put pre-soaked noodles into boiling water for the time indicated on the packet (mine was 3 minutes). Once done, pour into a colander and drizzle with olive oil. Serve with pesto and some chopped pistachios to garnish.