Cooking · Glutenfree · Life at Castello di Montegiove · Virgin Olive Oil

Pasta con pesto di Cavolo Nero

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160 g Pasta (with or without gluten)

125 g Ricotta

300 g di Cavolo Nero / Tuscan Kale

1 spoon anchovy paste

50 g chopped Almonds

1 garlic clove

Black pepper

Olive oil

Parmesan cheese for serving

 

Clean the kale and cut away the stalk.

Cook the kale until tender, leave to cool. (save some of the cooking water for later)

Heat water for the pasta.

Transfer kale, olive oil, 2/3 of the almonds, anchovy paste, ricotta and garlic into a food processor and blend until smooth. If the pesto gets to thick add some of the cooking water from the kale.

Cook the pasta, drain and add it to the pesto, serve with a drizzle of olive oil, ground black pepper and parmesan cheese.

 

Buon Appetito!

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