Bring a small pot of water to boil. Keep a bowl with iced water handy. Blanche the kale and spinach leaves until wilted and then shock the leaves in cold water. Squeeze excess water and add to the mixer jar with the toasted almonds, garlic, basil leaves and salt.

Bring a large pot of water to boil. Add 1 tbsp salt. Once the water comes to a rolling boil, add the pasta and cook as per packet instructions. The smaller variety of fusilli takes around 6-7 minutes of boiling to reach al dente stage.

In a pan, add the prepared kale basil pesto, extra virgin olive oil, cooked peas and the drained cooked pasta. Toss well to combine and garnish with some more fresh basil.