Healthy Pesto Pasta Sauce With Cavolo Nero and Fusilli
Healthy pesto pasta sauce made with cavolo nero (Tuscan kale) and giant fusilli pasta. It's a super easy, filling and healthy dinner recipe.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10.5 oz (300g) raw cavolo nero (Tuscan Kale)
- 1 tbsp freshly grated parmesan
- 3 tbsp olive oil
- 1 garlic clove
- 1 tbsp pine nuts
- 1/2 tsp nutmeg
- salt and pepper
- 11.2 oz (320g) giant fusilli pasta
- flaked almonds (, for topping)
Instructions
- 1
Wash the cavolo nero in cold running water to remove any dirt then blanch in a pot of boiling water for around 2-3 minutes. Drain and rinse in cold water then squeeze as much water out as possible. *See note 1
- 2
Make sure to remove any larger, chunky stalks from the cavolo nero then add it to a food processor with freshly grated parmesan, pine nuts, garlic peeled but still whole, nutmeg and a pinch of salt and pepper. Taste for seasoning.
- 3
Blitz to a thick paste adding 2 tbsp of water while the motor is running to loosen (water will be added later).
- 4
When you're ready to make the pasta, boil it in a pot of salted boiling water until al dente (follow packet instructions).
- 5
Reserve 2 cups of pasta water.
- 6
Drain the pasta and add it back to the hot pot. Add a couple spoonful of cavolo nero pesto to the pasta and gradually add the reserved pasta water until it coats the pasta evenly. *see note 2.
- 7
Serve in bowls and top with flaked almonds.