Cavolo Nero Spaghetti
If you love iron rich spinach you will love this simple and hearty spaghetti with a beautiful dark green sauce. It is made using blanched Cavolo nero in a quick pesto (without nuts); substituting soft Summery basil leaves for the robust Wintery Cavolo nero.
If you haven’t eaten Cavolo nero before it is from Tuscany and is a black kale/ or black cabbage, it is rich in vitamins and iron. The leaves are full of tiny pockets which make it hardier and much more robust than a spinach leaf. It holds up beautifully in sauces, like this one, or chopped into vegetable soups or a classic Minestrone.
I make this spaghetti recipe a lot during the cold Winter months, even more regularly when everyone is run down, it is an easy way of getting more dark green leafy vegetables into our diet. It is the sort of food I crave on an icy cold day: comfort from the pasta and earthy goodness from the greens. I hope your family will love this quick simple supper dish too.
ingredients ~
Recipe serves 3-4 people
200-300g cavolo nero
3 cloves garlic, peeled
300g spaghetti
50g Parmesan
25-35ml good quality olive oil
sea salt and black pepper to taste
extra Parmesan to serve
to make ~
Wash the Cavolo nero leaves well, the small pockets in the leaves can collect grit and soil. Next use a knife to remove the stem/ stalk from the leaves, you should just be left with the dark green leaf itself. Blanche the Cavolo nero in boiling water for 8 minutes, or until soft. Add the garlic which will boil and soften with the Winter leaves.
Meanwhile cook the spaghetti according to the packer instructions, in salted water.
To finish the sauce, remove the now blanched Cavolo nero and garlic from the pot and add to a blender. Add a gaeneous amount of good quality olive oil; this will be between 25ml-50ml and judge how much as you blend your sauce, you want a smooth pesto-like consistency. Blend the oilve oil, Cavolo nero and garlic. Next add the Parmesan (grated or cut into small chunks to save your blender), a little more oil if needed. Taste and adjust seasoning with sea salt and black pepper.
Before draining the spaghetti, remove a cup of pasta water (to help bring your spaghetti and sauce together), set this aside. Once the spaghetti is cooked drain the water, return the spaghetti to the pot. Add the Cavolo nero sauce and bring all the parts together, by adding a little pasta water to help the sauce emulsify and coat the spaghetti.
Serve straight away with a grating of fine Parmesan and enjoy.