Prepare the kale: Remove the tough centre stalks of the kale using a knife or your hands. Roughly chop the leaves.

Steam the kale: Add about 100ml of water and a pinch of salt to a large saucepan with a lid. Add the chopped kale or cabbage, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and let the leaves steam until they are tender and slightly wilted (3-5 minutes).

Cook the pasta: Bring a large pan of salted water to a boil. Add the pasta and cook according to the package instructions. Before draining, reserve a cup of the starchy pasta water. Drain the pasta, return to the pan and set aside.

Toast the cashew: Return the pan that was used to steam the kale to a medium heat (ensure there's no water left in it first). Add the cashew nuts and toast for 5-7 minutes, stirring occasionally, until they start to turn golden and smell fragrant. Remove from the heat and set aside.

Make the pesto: Peel the garlic, then add to a food processor with the toasted cashew nuts, sunflower oil, 75ml of water, ¾ teaspoon of salt, juice of the lime or lemon, basil and all of the steamed kale or cabbage. Blend until smooth. Taste and adjust the seasoning with additional salt or citrus juice if needed.

Combine the pasta and pesto: Add the pesto to the pan with the cooked pasta. Mix it through, adding a few tablespoons of the reserved pasta water if needed to loosen the sauce. Heat over a low heat until warmed through.

Serve: Top with chilli flakes and/or nutritional yeast if desired.