Cherry Tomato, Kale & Pesto Orecchiette

• Meanwhile, heat a drizzle of olive oil in a large frying pan over a high heat. Cook cherry tomatoes, stirring occasionally, until blistered, 3-5 minutes. Reduce heat to medium. Add kale and cook until wilted, 1-2 minutes. • When pasta is done, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• To pan with veggies, add basil pesto, light cooking cream, cooked orecchiette, reserved pasta water and vegetable stock powder. Cook, stirring, until combined and heated through, 1-2 minutes. Season to taste. Remove from heat. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat.