Pasta with cavolo nero and walnut pesto

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Tuscan kale100 g
• Walnuts15 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano10 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: October – March

Method

1. Bring a pan of water to the boil and salt it once it boils: you'll use it for the cavolo nero and then for the pasta.
2. Meanwhile wash the cavolo nero and strip the leaves from the tough central rib; peel the garlic.
3. Blanch the leaves in the water for 3 minutes, until tender and deep green, then lift them out with a slotted spoon and plunge into cold water to set the colour; squeeze lightly.
4. Add the pasta to the same water and cook for the time on the packet, usually 9–11 minutes, until al dente.
5. Meanwhile blend the cavolo nero with the walnuts, garlic, olive oil, grated Parmigiano, a pinch of salt and a few spoonfuls of the cooking water until creamy.
6. Drain the pasta, keeping a small ladle of the cooking water, and dress it with the pesto, loosening if needed.