Cavolo Nero Linguine With Fiery Goats' Cheese

Boil a kettle

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine and return it to the pot

Meanwhile, reboil a kettle

Roughly chop the cavolo nero

Add the chopped cavolo nero to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the cavolo nero for 5-6 min Once done, drain the cavolo nero

Meanwhile, roll the goats' cheese log[s] over the dried chilli flakes until fully coated

Cut the chilli goats’ cheese into slices (or break it up into rough pieces) and set aside

Grate the cheddar cheese

Peel and chop the garlic roughly

Dissolve the vegetable stock cube[s] in 50ml [100ml] boiled water

Add the whole almonds, drained cavolo nero, grated cheddar, chopped garlic, vegetable stock and a very generous drizzle of olive oil to a food processor

Blitz for 2 min or until a smooth sauce remains – this is your cavolo nero pesto

Add the cavolo nero pesto to the drained linguine and give everything a good old mix up – this is your green linguine