Chick pea fusilli with cavolo nero pesto - Bauer

Ingredients

• approx. 300 g cavolo nero leaves (with hard central stem removed)
• 1 coffee spoon Bauer Vegetable Dadocrema
• 60 g walnuts
• 1 tablespoon grated parmesan or grana
• 2 drained sun-dried tomatoes in oil
• grated zest of half an untreated lemon
• approx. 100 ml extra virgin olive oil
• salt, freshly milled black pepper
• 320 g chick pea fusilli