What you need:

1 large leek  – chunked
6 peeled garlic cloves
2 big handfuls of dark curly kale or savoy cabbage (make sure you chop out the stalk)
100ml  olive oil
500g dried pasta – we use Penne
Grated Parmesan – plus extra for serving
Sea salt
Black pepper
Large saucepan, slotted spoon, blitzer.

What you do:

Bring large pan of salted water to boil.Once boiling, drop in the leek and garlic cloves.
Cook for 3 minutes add cabbage and cook for another 3–3 ½ minutes
Transfer the vegetables to the blitzer using a slotted spoon.  it does not matter if there  is some water on the vegetables
Add olive oil and blitz to a luridly fabulous  medium-thick liquid green purée
If  too dry add splash of the pasta cooking water – leave in the blitzer
Taste and adjust the seasoning
Bring the water back to boil
Cook pasta al dente, drain the water, and then add the pasta straight back to the pan
Add the green sauce, simmer over a medium to low heat for 30 seconds.
When it bubbles, remove from heat, add the cheese, stir well
Final check for seasoning, sprinkle over extra Parmesan and serve