Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Cavolo Nero and Walnut Winter Pesto Rigatoni
Cavolo nero blitzed raw with walnuts, parmesan, garlic and chilli into a winter pesto. Twenty minutes and no cooking beyond the pasta.
Alannah Wiseman
Feeds: 4
20 minutes
Ingredients
-
Olive oil
-
150g Cavolo Nero, removed from stem
-
3 garlic cloves, minced
-
1 red chilli, finely chopped
-
100g walnuts, chopped
-
100g parmesan, grated
-
Northern Pasta Co Rigatoni
Method
1
Strip each leaf by pulling upwards to remove the leaves. Discard the stems and then chop the leaves roughly.
2
Add the leaves to boiling water and cook for 5 minutes.
3
In a separate pan, add 1 tbsp of olive oil and fry the garlic, chilli and walnuts until fragrant and the nuts slightly toasted.
4
Remove the Cavolo nero from the water and add to the nut mix. Keep the water from boiling the leaves.
5
Add to a food processor, with the parmesan, one tbsp of olive oil and enough boiling water to come just under the mixture.
6
Blitz until a rough pesto forms.
7
With a pan of boiling salted water, cook your rigatoni for 9-10 minutes until al dente. Drain once cooked.
8
Mix the pasta into the pesto and serve topped with extra parmesan, chilli flakes or chilli oil.
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