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.
Servings: 4 people
Ingredients
- 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
- 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
- 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.
- Blitz to a thick paste adding 2 tbsp of water while the motor is running to loosen (water will be added later).
- When you're ready to make the pasta, boil it in a pot of salted boiling water until al dente (follow packet instructions).
- Reserve 2 cups of pasta water.
- 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.
- Serve in bowls and top with flaked almonds.
Notes
- (1) 200g (7 oz) cooked weight of cavolo nero
- Use a salad spinner to squeeze the water out or place the cavolo nero in a clean tea towel, pinch the four corners together and shake the water out.
- (2) You won't need all the water. Add more pesto to your liking and adjust the texture with more pasta water.
- To make this dish healthier use wholegrain pasta.
Nutrition
Calories: 420kcal
