by Maria Teresa Jorge
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Photo by Maria Teresa Jorge
Maria Teresa Jorge's Notes:
12 ounces
long pasta (spaghetti or linguine)
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2 bunches
Cavolo Nero - very young and tender
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1/2 cup
Extra Virgin Olive Oil
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1
garlic
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4 tablespoons
Pecorino cheese grated
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salt
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pepper
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3 tablespoons
Pecorino cheese shaved
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2 tablespoons
pinenuts
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Clean the cavolo nero discarding any tough leaves.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Boil the pasta al dente, drain and reserve a cup of cooking water.
Ask the hotline about this step!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.
Ask the hotline about this step!Serve 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!