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
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.