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