Green pasta, chaotic blenders, and @Verna eats food & travels sneaking 6 of your 5 a day into one bowl. Serves: 2 Total time: 30 mins Ingredients 150g pasta of choice 40g raw cashews (soaked in hot water for 15 mins) 1 tbsp olive oil or butter 1 small onion, finely diced 2 garlic cloves, minced 1 leek (white + pale green part), thinly sliced 100g frozen peas 3 large handfuls cavolo nero 500ml veg stock  40g grated parmesan, plus extra to serve 150g halloumi, sliced into thick batons Olive oil for frying Salt & black pepper to taste Garnish Lemon zest Chilli flakes Method 1. Cook the pasta in well-salted water until just al dente. Reserve a mug of the pasta water for the sauce before draining 2. Heat olive oil or butter in a pan. Add shallot, garlic, and leek. Cook over medium heat until softened and fragrant, about 5–6 minutes 3. Heat olive oil in a pan over medium heat. Sauté the shallot, garlic, and leek until soft (about 5 mins). Add peas, kale and cook for 2–3 ...