Toast the pistachio nuts in a hot, dry frying pan until they are just beginning to brown. Remove from the heat and roughly chop ready to sprinkle over the finished dish.
Boil the peas in a large pan for six minutes. Add the shredded kale to the water during the last 3 minutes of cooking. The kale needs to wilt and become tender but should not be overcooked. Drain the peas and kale and return the cooking water to the saucepan.
Make the sauce by placing half the cooked peas and kale, crushed garlic, Parmesan cheese or nutritional yeast, olive oil, half of the lemon juice and three tablespoons of cooking water into a blender.
Blitz the sauce for 30 seconds until smooth. At this point taste the sauce and adjust the flavour, adding a little more lemon juice, Parmesan cheese or cooking water for a smooth consistency.
Return the sauce to a small saucepan, adding the reserved peas and kale, and keep warm over a very low heat.
Cook the noodles by grinding with cold water, then add to the water used to cook the vegetables once bought up to boiling. Cook for five minutes. Drain and rinse the noodles briefly under cold water to rinse off the starch which can cause the noodles to stick together. Quickly dip the washed noodles in a bowl of boiling hot water to reheat and drain once again.
Divide the hot noodles between four warmed bowls and pour over the green sauce.
Sprinkle with chopped pistachio nuts, any reserved grated parmesan cheese or nutritional yeast, lemon zest and a pinch of black pepper.

This creamy green pea and kale noodle recipe nails 9 of your 5-a-day