Kale Pesto

1. Blanch the kale in boiling water for 30 seconds before transferring to iced water.

2. Drain thoroughly.

3. Blend the kale with Parmesan, pine nuts, garlic, olive oil and salt until smooth.

4. Taste and adjust seasoning.

Ragu

1. Add the sausage meat, cherry tomatoes, pasta, stock, tomato sugo, kale pesto, oregano, garlic, fennel seeds and water to a large pot.

2. Stir well to combine.

3. Bring to the boil before reducing to a gentle simmer.

4. Cover and cook for around 15 minutes, stirring occasionally.

5. Remove the lid and continue cooking until the pasta is tender and the sauce has thickened.

6. Finish with freshly grated Parmesan before serving.