• 250g buckwheat spaghetti

For the kale pesto

• 100g cashew nuts, roughly chopped
• 3 cloves of garlic, roughly chopped
• 25g fresh ginger, peeled and roughly chopped
• 100g kale, cut into strips
• 4 tbsp olive oil
• 2 heaped tablespoons of yeast flakes
• 100ml olive oil
• 8 tablespoons water
• 2-3 tablespoons lemon juice
• Salt, pepper, chili flakes (optional)

Topping

• some yeast flakes
• a few roasted cashew nuts

1. Bring a large pan of water to the boil. Cook the buckwheat spaghetti according to the instructions on the packet. Collect 50ml of the cooking water before draining.
2. Roughly chop the cashew nuts for the kale pesto. Roast in a pan without fat and set aside. Wash the kale, pat dry, remove the leaves from the hard stalk and cut into fine strips. Peel and roughly chop the garlic. You can now use the pan of cashew nuts straight away. Heat the olive oil and add the kale and roughly chopped garlic cloves. Sauté the kale over a medium heat for approx. 10 minutes until soft. Remove and leave to cool slightly.
3. In a high-speed blender or with a hand blender, puree 70g roasted cashews, kale, garlic cloves, yeast flakes and ginger with 100ml olive oil, water and lemon juice. Season to taste with salt, pepper and chili flakes. If the pesto is too thick, add a dash of water.
4. Mix the pesto with the buckwheat spaghetti and 50 ml of cooking water and arrange in deep plates. Top with a dollop of pesto and serve with some yeast flakes, if you like, and a few roasted cashew nuts.

Tip: To prevent the buckwheat spaghetti from sticking together so badly, I rinse it briefly under cold water after cooking. This rinses out the starch it contains (which causes it to stick together). Then reheat briefly in a pan and mix with the pesto.