Ingredients

The following ingredients have 4 Servings
  • 10.5 oz (300g) raw cavolo nero (Tuscan Kale)
  • 1 tbsp freshly grated parmesan
  • 3 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp pine nuts
  • 1/2 tsp nutmeg
  • salt and pepper
  • 11.2 oz (320g) giant fusilli pasta
  • flaked almonds (, for topping)

Instruction

  • Wash the cavolo nero in cold running water to remove any dirt then blanch in a pot of boiling water for around 2-3 minutes. Drain and rinse in cold water then squeeze as much water out as possible. *See note 1
  • Make sure to remove any larger, chunky stalks from the cavolo nero then add it to a food processor with freshly grated parmesan, pine nuts, garlic peeled but still whole, nutmeg and a pinch of salt and pepper. Taste for seasoning.
  • Blitz to a thick paste adding 2 tbsp of water while the motor is running to loosen (water will be added later).
  • When you're ready to make the pasta, boil it in a pot of salted boiling water until al dente (follow packet instructions).
  • Reserve 2 cups of pasta water.
  • Drain the pasta and add it back to the hot pot. Add a couple spoonful of cavolo nero pesto to the pasta and gradually add the reserved pasta water until it coats the pasta evenly. *see note 2.
  • Serve in bowls and top with flaked almonds.