Cavolo nero pasta
An extremely healthy ingredient that is in season during autumn months is the cavolo nero. It’s quite common in Italian cuisine, especially in the region of Tuscany: it can be found in soups and minestroni, as well as a side dish.
This recipe went viral around 2021 and it quickly became one of my favorite autumn dishes.
I slightly adapted the original recipe by adding some basil and chilly, it gives it a bit of sweetness and tang.
Also worth mentioning is that you will definitely need some cavolo nero for this pesto, you can try making it with kale but the taste won’t be the same.
Ingredients
Serves: 4 portions
Prepping time: 30 min
Cooking time: 15 min
400g pasta
6-8 large cavolo nero leaves
A hadful basil leaves
1 dried chilly
30g Parmesan
Preparation
Wash the black cabbage thoroughly and cook it in abundant boiling water until soft.
Blend with the basil, Parmesan, salt pepper chilly and a bit of plive oil. If necessary, add a tablespoon of cooking water.
Cook the pasta in the kale cooking water (don’t forget to salt it!) until al dente.
Add it to a pan and finish cooking it for a few minutes with some cooking water and the pesto.
Top with some more parmesan or a spoonful of burrata. The pesto can be stored in the fridge for up to a week. Enjoy warm!
