Monty & Sons Radiatori with Winter Greens and Walnut Pesto

Drop the kale into a medium pot of well-salted boiling water and cook for 2 minutes. Add the remaining greens and turn to wilt. Immediately drain into a colander. Refresh in cold water, then drain well and squeeze out any excess water. Spread out on a clean tea towel and roll up tightly to remove the remaining water.

Roughly chop the greens and blitz in a food processor with all the remaining ingredients, except the vinegar, until well chopped. Season with salt and pepper, add the vinegar and blitz again until smooth.

Cook the pasta in a large pot of salted boiling water until al dente. Drain, reserving ½ cup cooking water.

Tip the pasta back into the pot and add the pesto and ¼ cup of the reserved cooking water. Toss over the heat until well coated, adding the remaining water if needed so the pesto evenly coats the pasta.

Tip into a warm serving bowl and top with the burrata or mozzarella, a drizzle of extra virgin olive oil and extra walnuts, if using.