Serves 2-4.

1 bunch Red Dog Farm lacinato kale, ribs removed
1 garlic clove, smashed
1/4 cup extra virgin olive oil, plus more to serve
250g rigatoni or pasta of choice
Lots of grated parmesean
Lemon, to finish
Handful of Red Dog Farm basil, for garnish
Salt & Pepper

Boil kale in well-salted water until tender, ~7 minutes. Using tongs, transfer kale to food processor along with raw garlic clove and blend into a smooth puree, drizzling in the olive oil while blending. Taste and season well with salt and pepper. In the same pot of water, cook pasta to al dente. Keep 1 cup of pasta water and drain pasta. Return pasta to the pot. Add kale sauce, a handful of grated parmesean, and generous splashes of the reserved pasta water. Toss and cook 2 minutes until sauce is emulsified. Serve with more grated cheese, drizzle of olive oil, basil for garnish, and a squeeze of lemon.