1

Blanch the kale for 1 minute in a large pan of salted, boiling water. Drain in a colander and refresh under cold running water. Squeeze out the excess water with your hands.

2

Put the blanched kale, garlic, lemon juice, basil, oil and cheese into a food processor and whizz to a chunky pesto, then season and set aside.

3

Meanwhile, cook the fusilli in a large pan of salted boiling water to pack instructions. Drain, reserving 2 ladlefuls of the pasta cooking water, then return the pasta to the pan

4

Stir through the pesto, adding just enough of the reserved cooking water to give a coating consistency, then toss through the tomatoes and rocket. Divide between bowls and serve.