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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
- 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
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