Recipe & photography by Liv Horne.
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:
Strip each leaf by pulling upwards to remove the leaves. Discard the stems and then chop the leaves roughly.
Add the leaves to boiling water and cook for 5 minutes.
In a separate pan, add 1 tbsp of olive oil and fry the garlic, chilli and walnuts until fragrant and the nuts slightly toasted.
Remove the Cavolo nero from the water and add to the nut mix. Keep the water from boiling the leaves.
Add to a food processor, with the parmesan, one tbsp of olive oil and enough boiling water to come just under the mixture.
Blitz until a rough pesto forms.
With a pan of boiling salted water, cook your rigatoni until al dente. Drain once cooked.
Mix the pasta into the pesto and serve topped with extra parmesan, chilli flakes or chilli oil.
