Our favourite go-to pasta recipe, adaptable to ingredients you may already have in the house.
serves 2-3 people 20 minutes
150g cavolo nero tough stalks removed (aka Tuscan kale or black kale; you can find 300g cavolo nero in ASDA for a quid) Juice of half a lemon 2 garlic cloves, peeled 4 tbsp olive oil Handful of pistachios (optional) A handful of grated parmesan (can be excluded to make this dish vegan) 300g long pasta (pappardelle or bucatini if you can find it)
Boil a saucepan of generously salted water and add the peeled garlic cloves, simmer for 3 minutes
Add the cavolo nero to the saucepan and ensure all the leaves are covered by the water. Simmer for a further 4 minutes
Remove the garlic & cavolo nero from the pan and add straight into the blender / food processor; carrying some of the salted water into the processor will help the sauce blend more smoothly
Add the lemon juice, olive oil, parmesan, pistachios (if using) and seasoning to the blender and whizz into a smooth, vibrant green sauce. Add more seasoning, oil or parmesan to taste - I've added chilli oil in the picture above.
by
mishmash
mishmash are Holly & Molly. Generally, Molly does the writin', Holly does the designin'. You can find them posting about food (constantly) @mishmashfood and read more about mishmash here.