Place 150g Walnuts in a bowl and cover with just boiled water, set aside for 15 minutes then drain.

Meanwhile, cook the kale in a large saucepan of boiling water for 2 minutes, remove with a slotted spoon to a colander and run under cold water, then drain well.

Add the pasta to the kale water and cook for 11-13 minutes until tender, drain well, reserving a mug of cooking water and return to the pan.

Place the kale in a food processor with the soaked Walnuts, tofu, ¾ basil leaves, olive oil and 100ml reserved pasta water, season and blitz to a smooth paste, adding a little more of the water if required. Stir into the pasta with most of the remaining Walnuts, roughly chopped.

Serve sprinkled with the remaining basil leaves and Walnuts.