skish
IT

Pasta with cavolo nero and almond pesto and ricotta

A winter pesto of black kale and almonds, topped with fresh ricotta.

  • 20 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Pasta with cavolo nero and almond pesto and ricotta

Per serving

Calories
582 kcal
Protein
26 g
Carbohydrates
62.6 g
Fat
28.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Durum wheat pasta70 g
  • Tuscan kale120 g
  • Almonds12 g
  • Ricotta80 g
  • Parmigiano Reggiano10 g
  • Extra virgin olive oil8 g
  • Garlic1 clove
  • Saltto taste

Contains: gluten, lactose, nuts,

In season: October – March

Method

  1. Put a pan of water on for the pasta. Meanwhile wash the cavolo nero and remove the tough central rib.
  2. When the water boils, add salt and blanch the cavolo nero leaves for 3 minutes, until tender; lift them out with a slotted spoon, leaving the water on the heat for the pasta.
  3. Cook the pasta in the same water for the time on the packet, until al dente.
  4. Meanwhile blend the squeezed cavolo nero with the almonds, half a garlic clove, the oil, the grated Parmigiano Reggiano and 2–3 spoonfuls of cooking water, until you have a creamy pesto; season with salt.
  5. Drain the pasta, keeping a little water, and dress it with the pesto, loosening with the water if needed. Serve with flakes of ricotta on top.

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