Spaghetti with Cavolo Nero Pesto
Serves: 6 servings
Ingredients:
9
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. |
Published on Jul 18, 2024 by Luminița