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tagliatelle al pesto di cavolo nero

tagliatelle with cavolo nero pesto

One of the most surprising pesto recipes I’ve made - mostly because the cavolo nero gives such a mild flavour. If you’re going to be using a blender, chill the bowl and blade in a freezer for about 30 mins. If you’re planning on using a pestle and mortar, begin your stretching exercises and warming up.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • boil the cavil leaves, cool and dry

  • make the pesto

  • cook the chorizo

  • boil the pasta

  • combine pasta and pesto

  • plate, adding chorizo

tagliatelle with cavolo nero pesto

INGREDIENTS

FOR FOUR PEOPLE

  • 200g (7oz) cavolo nero

  • 60g (2oz) 50:50 parmesan and pecorino

  • 30g (1oz) flaked almonds

  • Salt, black pepper, EVO, to taste

  • 30g (1oz) pinoli

  • large handful frozen peas

  • 2 large handfuls sun-dried tomatoes

  • 100g (3.5oz) sweet chorizo

  • 1/4 garlic clove pinch

  • grated nutmeg


PASTA

400g (14oz) dry/fresh egg tagliatelle


MANTECATURA (?)

none, simply combine using pasta water

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METHOD

Start by thoroughly washing the cavolo nero leaves and then boiling them for 3-5 minutes. Prepare the other ingredients and when the cavolo is ready, pat the leaves dry between two dish cloths. Go easy on the garlic. Begin pulse blending, as usual, and add the ingredients one by one until you get the balance of flavours and the texture that you like. Cut the sun dried tomatoes into thin slivers and set aside. Cut the chorizo into discs and dry fry, mopping up the fat with a kitchen towel. When it’s slightly coloured and it’s  lost a good amount of its fat, pat it dry and cut it into thin slivers to match the tomato. 

Follow the tips for Cooking with Pesto in the Technique Section but throw two handfuls of frozen peas into the pasta water with the pasta too - your cooking time will be longer than it says on the packet because the peas will have dropped the temperature of the water, but it’ll all still cook, just keep checking the pasta and right before you think it’s done, start combining it with the pesto as described on the Technique Page. Plate each portion with a sprinkle of peas, chorizo and sundried tomato. More pecorino and cayenne pepper on the top.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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