Cavolo Nero Pasta with walnut sauce

Remove the woody stalks from the cavolo nero, and cut it into rough slices/chunks.
Heat a frying pan, tip in the walnuts, (there's no need to add any oil), and toast over a medium heat for 2-3 minutes. Turn off the heat and set aside.
Bring a large pan of water to the boil and blanch the cavolo nero for 1 minute, then use a slotted spoon or tongs to remove it to a sieve or colander (leaving the boiling water in the pan), and set aside.
Add the pappardelle to the boiling water, and boil for 8-10 minutes until cooked to your taste.
Meanwhile, tip the toasted walnuts, bread, plant milk, parsley, garlic and vegan parmesan (if you are using it) into a blender or food processor, and blitz until it reaches a thick sauce consistency. Season well with salt and black pepper.
Heat the frying pan once again, add a little olive oil, and tip in the cavolo nero. Cook for 3-4 minutes then turn off the heat.
When the pasta is cooked, drain it and return it to the saucepan. Tip in the walnut sauce, and stir to combine. Finally, add the cavolo nero, toss together, then divide between two plates.