Cavolo nero and hazelnut pesto
200g cavolo nero, trimmed of thick stems, washed and chopped
3 tbsp toasted hazelnuts
3 anchovies in oil
1 fat garlic clove
good handful of watercress leaves
juice and zest of 1/2 lemon
25g parmesan, grated
100ml olive oil
salt and pepper
Whiz all but the olive oil in a food processor then, still whizzing, gradually pour in the olive oil until you have a thick pesto. Season generously.
Stir through pasta, scoop up with crisps, dollop onto soup.