Super simple. Minimal cooking. All you have to do is boil water for pasta. Perfect for this time of year, when you want to be sat in the garden with the weekend papers, not stuck in your kitchen. A plate of contrasts in textures and tastes. I can see myself eating a lot of this over this Spring. Serve at room temperature and a glass of Muscadet!
Boil some water – salt it till it tastes of the sea. Add pasta to cook. Cut pomegranate in half. Use a wooden spoon to beat the outside leathery skin over a large bowl, until all the pomegranate seeds fall out. Keep an eye out for stray pith from the pomegranate that may fall out and remove. De-shell two large handfuls of pistachios. Wrap the pistachios in a folded tea towel and roughly crush with a rolling pin. Add to the bowl with the pomegranate seeds. Light steam some kale leaves and add to the bowl. Pour in a tablespoon of pomegranate molasses. Squeeze in the juice of half a lemon. Salt and pepper. Drain the pasta and stir into the bowl with the other ingredients. Toss the pasta to coat in pomegranate juices. Allow to cool a little. Add a good glug of olive oil, and plenty of grated paremesan cheese.