If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Greens
- This recipe was entered in the contest for Your Best Home Alone Dinner
- This recipe was entered in the contest for Your Best Way to Cook Greens
Recipe of the Day
Quinoa is queen (or, you know, king)
Recipe of the Day
Arugula goes beyond salad.
We're obsessed: wooden everything.
Monte Cristo: a breakfast-lunch hybrid.