Spaghetti with kale pesto and cherry tomatoes

Clean the red onion, halve and cut into wafer-thin half rings. Put in a bowl, pour boiling water over it and leave for 10 minutes.

Meanwhile, cut the onions into wedges. Wash and halve the to. Mix the onion and tomato with the lamb's lettuce and the oil. Season with pepper.

Bring a generous pan of water with a little salt to the boil. Meanwhile, chop the walnuts coarsely.

First boil the kale for 2 minutes in the boiling water. Scoop the kale with a skimmer and let the water in the pan gently simmer.

Rinse the kale in a ball sieve under cold running water. With the back of a spoon, press the liquid out of the kale.

Grate the cheese. Put 2/3 of the cheese and 2/3 of the walnuts with the kale and the rest of the oil in a high cup and puree with the hand blender until pesto.

Take 2 cups of cooking liquid out of the pan, add 1 cup of it to the pesto. Season with pepper.

Cook the spaghetti for 3 minutes in the same pan and drain. Mix the pesto with the other cup of cooking liquid through the spaghetti.

Sprinkle with the rest of the cheese and walnuts. Drain the red onion rings and scoop them through the salad. Serve with the pasta.