Pasta with Cavolo Nero Pesto

By Maria Teresa Jorge • September 15, 2009 • 1 Comments

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Author Notes: This is a Tuscan version of the Pesto sauce - I make it with very young and tender Cavolo Nero leaves and becomes very light. - Maria Teresa Jorge

Serves 6

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

Clean the cavolo nero discarding any tough leaves.
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.
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.
Boil the pasta al dente, drain and reserve a cup of cooking water.
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.
Serve immediately in a warm plate. Decorate with a few pecorino shavings.