by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
12 ounces long pasta (spaghetti or linguine) Ask a question about this ingredient
2 bunches Cavolo Nero - very young and tender Ask a question about this ingredient
1/2 cup Extra Virgin Olive Oil Ask a question about this ingredient
1 garlic Ask a question about this ingredient
4 tablespoons Pecorino cheese grated Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
3 tablespoons Pecorino cheese shaved Ask a question about this ingredient
2 tablespoons pinenuts Ask a question about this ingredient
Clean the cavolo nero discarding any tough leaves.
Ask a question about this stepBlanch 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.
Ask a question about this stepIn 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.
Ask a question about this stepBoil the pasta al dente, drain and reserve a cup of cooking water.
Ask a question about this stepMix 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.
Ask a question about this stepServe immediately in a warm plate. Decorate with a few pecorino shavings.
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Love Cavolo Nero, and this looks delightful. Thanks for sharing!