Spaghetti with Cavolo Nero Pesto
Perfect for a quick, nutritious dinner as the colder weather approaches! Cavolo nero pesto with spaghetti is a fresh take on a classic dish. The rich, earthy flavour of the Cavolo Nero blends with garlic, lemon, and cheese for a simple, warming meal.
Serves: 4 l Prep time: 5 mins l Total time: 25 minutes
Ingredients
1 bunch cavolo nero
3 small cloves garlic
65ml extra virgin olive oil
40g finely grated parmigiano reggiano
Juice from half a lemon
75g cobnuts (or almonds)
Salt and pepper
500g spaghetti
Method
Fill a large pan with water, lightly salt it, and set over medium-high heat until it reaches a boil.
Meanwhile, strip the cavolo nero leaves from their stems, discard the stems, and roughly chop the leaves into large pieces.
When the water reaches a boil, add the cavolo nero, cobnuts (or almonds), and garlic. Gently press them into the water and simmer for 6-7 minutes. Drain through a colander, reserving some of the cooking liquid.
Transfer the cooked ingredients to a food processor or blender with olive oil and Parmigiano Reggiano (for a vegan substitute replace the parmesan with 1-2 tablespoons of Nutritional Yeast).
Season with salt and pepper, then blend into a smooth purée, adding a bit of the reserved liquid to loosen it as needed.
Once blended, add the lemon juice to the pesto and stir.
Portion into bowls, top with extra parmigiano reggiano, and enjoy!