Miso Prawn, Green Chilli and Yellow Courgette Rigatoni

Heat a drizzle of oil in a large saucepan on medium heat.

Add the kale along with the water for the kale (see pantry for amount). Cover with a lid and cook until wilted, 5-6 mins. Add half the garlic and cook for 1 min more. Season with pepper.

Once tender, transfer the cooked kale to a blender along with the creme fraiche, miso paste, green chilli paste and honey (see pantry for amount).

Season with pepper and blitz until completely smooth, 1-2 mins. TIP: This works best with a blender but if you don't have one, roughly chop the cooked kale and stir through the pasta in step 5.

Set the sauce aside for later.

Return the (now empty) saucepan (no need to clean) to high heat and pour in the boiled water from the kettle.

Add ½ tsp salt and bring the back to the boil.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. 

While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the yellow courgette and cook until charred, 3-4 mins each side. Once cooked, lower the heat and add the remaining garlic and stir-fry, 1 min more.

Remove from the heat, season with salt and pepper. Add in a pinch of lemon zest and a good squeeze of lemon juice.

Stir in the butter (see pantry for amount) until melted and all combined.

Once cooked, drain the rigatoni in a colander and drizzle with oil. Stir through to stop it sticking together. Drain the prawns.

Heat the (now empty) saucepan on medium-high heat with a drizzle of oil. Once hot, add the prawns. Season with salt and pepper and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Add cooked pasta back to the saucepan with the prawns. Stir in the creamy kale sauce. Lower the heat to medium. Stir in the water for the sauce (see pantry for amount) and bring to a simmer. Stir until combined and the sauce has heated through, 2-3 mins.

Stir in the hard Italian style cheese until melted, 1 min more. Remove from the heat and add a squeeze of lemon juice. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 

Taste and season with salt, pepper and more lemon juice if needed.