Cavolo Nero Pesto Pasta
This zingy and delicious green pesto swaps basil for tasty cavolo nero. Blended with Parmesan, a hit of fresh lime, and some sunflower seeds for a rich, flavour-packed pesto, it makes a quick weeknight meal when tossed with some pasta.
Substitute:
- No cavolo nero? Try kale instead.
- No lime? Lemon juice works just as well.
- No sunflower seeds? Use pine nuts, pumpkin seeds or pecans.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
100 g cavolo nero
1 garlic clove
25 g sunflower seeds
1 lime (juiced)
50 g parmesan (grated)
2 tbsp olive oil
2 tbsp water
salt & pepper (to taste)
220 g pasta
Recipe:
Bring a large saucepan of salted water to the boil. Roughly chop the cavolo nero, then add it to the pan, as well as one garlic clove. Cook for 3 minutes, until the leaves are tender but still bright green. Then remove from the pan with tongs into a colander, but don't drain the water.
To the same water in which you blanched the cavolo nero, add the pasta and boil according to package instructions.
Whilst the pasta is boiling, make the pesto. To a blender or food processor, add the cavolo nero, garlic, sunflower seeds, lime juice, parmesan, olive oil and water. Blend until smooth and season to taste with salt and pepper.
When cooked, drain the pasta and add it back into the saucepan, along with the reserved pasta water and the cavolo nero pesto. Mix well to coat and reheat over medium heat for a few minutes, stirring often. Divide between bowls and enjoy!
How to store
Fridge: Store in an airtight container in the fridge for up to 3 days. If storing extra pesto separately to pasta, pour a thin layer of olive oil over the surface to help prevent it from oxidising and turning brown. Freezer: The pesto freezes well for up to 2 months. Freeze it in small portions or an ice cube tray, then thaw overnight in the fridge before stirring into hot pasta (see below).
