Wheat-free pasta with a cavolo nero pesto
This is inspired by a River Cafe recipe for cavolo nero pesto (a Tuscan kale/black cabbage which can usually be found at this time of year in farmer’s markets).
- 1 head of cavolo nero (de-stemmed - hold one end of each leaf firmly before stripping off and discarding the stem)
- 3 garlic cloves, peeled
- Large handful of pinenuts (or ground almonds which I prefer for its lighter flavour)
- Olive oil to taste
- 200g corn pasta fusilli
- 1 cup frozen peas
- mixed chopped fresh herbs (parsley/mint/chives)
- Crushed chili (optional)
- Parmesan for sprinkling
How to put it together
Place the cabbage and garlic in a pot of boiling water. Drain once cooked (about 4 min). Place the cabbage and garlic in a food processor with the nuts and process. Drizzle in olive oil till it reaches a glossy consistency.
Boil a pot of water, and cook your pasta (adding the frozen peas about 3 minutes before draining). Add large spoonfuls of the pesto. Drizzle with additional olive oil if desired. Sprinkle with the herbs and chili and parmesan. Season to taste.
Serves 2.
