Pasta With Cavolo Nero Pesto – a delicious recipe with long pasta, bunches Cavolo Nero, Olive Oil, garlic, Pecorino cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Clean the cavolo nero discarding any tough leaves.
2
Blanch the tender leaves for 3 minutes in boiling water (you can use the water you will cook the pasta in). Drain the leaves and let cool.
3
In a food processor mix the cooled Cavolo Nero leaves, the pecorino cheese and the garlic until you have a smooth paste. Add the olive oil and salt and freshly ground pepper until smooth. Taste for seasoning. Add the pesto to a sauteuse, warm it up, add the pinenuts.
4
Boil the pasta al dente, drain and reserve a cup of cooking water.
5
Mix the pasta into the pest, mix well and add some pasta cooking water to if the pesto is in lumps. You want a creamy pesto to cover all the pasta.
6
Serve immediately in a warm plate. Decorate with a few pecorino shavings.
724
kcal
Calories
40
g
Fat
71
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 ounces long pasta (spaghetti or linguine), 2 bunches Cavolo Nero - very young and tender, 1/2 cup Extra Virgin Olive Oil, 1 garlic, and more.
Yes, Pasta With Cavolo Nero Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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