Cavolo nero pasta
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Kale is in season!
I have indulged in cavolo nero pasta a few more times than I would like to admit in recent weeks. This easy seasonal recipe effortlessly incorporates greens and I love the dish’s hearty, rustic and robust qualities.
Cavolo nero pasta
This easy recipe effortlessly incorporates greens and is ready in under 30 minutes. I love the dish's hearty, rustic and robust qualities.
Servings: 4
Ingredients
- 250 g dried spaghetti
- 2 fat cloves of garlic peeled
- 200 g cavolo nero or kale
- 115 g parmesan cheese grated
- 2-3 tbsp extra virgin olive oil
- Lemon a squeeze
- Salt & white pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Meanwhile, peel the garlic, wash and de-stalk the greens.
- Add the cavolo nero and garlic to the pot and cook for 5-6 minutes. Then, (without draining the water and keeping it at a simmer,) remove the cavolo nero and garlic with a slatted spoon and place in a blender along with the olive oil, lemon, parmesan cheese and seasonings of choice. Blitz until smooth.
- Now, add the pasta to the simmering water and cook for 2 -3 minutes less than the package instructions suggest.
- When cooked, drain the pasta, reserving a cup or so of cooking water.
- Place the pasta in a large sauce pan over low heat, add the green sauce and toss, loosening with a splash of reserved cooking water.
- If you want to make the sauce creamy, add a tablespoon of creme fraiche or mascarpone. If not, simply serve the pasta with a quenelle of mascarpone and a little chili oil.
Notes
To serve
Top with a quenelle of creme fraiche, sour cream or mascarpone, then drizzle with chili oil.
Please note
The sauce recipe creates 350g kale ‘pesto’ - you can choose to use all or half of it in the pasta. You may also want to strain the sauce for a smoother consistency.
This recipe was inspired by Jamie Oliver's method of making kale pasta.
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