Spaghetti with Cavolo Nero Pesto

A delicious and vibrant pasta dish featuring a flavorful Cavolo Nero pesto mixed with spaghetti and topped with pecorino shavings.

Ingredients

12	ounces long pasta (spaghetti or linguine)
2	bunches Cavolo Nero - very young and tender
½	cup Extra Virgin Olive Oil
1	garlic
4	tablespoons Pecorino cheese grated
	salt
	pepper
3	tablespoons Pecorino cheese shaved
2	tablespoons pinenuts

Instructions

• 1. Prepare the Cavolo Nero by thoroughly cleaning it, discarding any tough leaves.
  2. Blanch the tender Cavolo Nero leaves in boiling water for 3 minutes. Drain and let them cool.
  3. In a food processor, combine the cooled Cavolo Nero leaves, pecorino cheese, and garlic to create a smooth paste. Gradually add the olive oil, salt, and freshly ground pepper until the pesto reaches a smooth consistency. Adjust seasoning to taste. Transfer the pesto to a sauteuse, warm it up, and add the pine nuts.
  4. Cook the pasta al dente, then drain it while reserving a cup of the cooking water.
  5. Combine the cooked pasta with the pesto, ensuring all strands are evenly coated. If the pesto appears lumpy, incorporate some pasta cooking water to achieve a creamy consistency.
  6. Serve the dish immediately on a warm plate, garnished with pecorino shavings for an elegant touch.

Jul 18, 2024