Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Super Green, Super Speedy Pasta
Cavolo nero and basil blanched in the pasta water and blitzed with white beans, which gives the sauce body without cream. Fifteen minutes, one pan.
Alannah Wiseman
Feeds: 4
15 minutes
Ingredients
- 350g fusilli
-
200g cavolo nero
-
30g basil, leaves picked
-
240g cooked white beans (either from a jar or drained if from a tin)
-
50g parmesan
-
4 garlic cloves
-
Large handful of chopped, toasted nuts to serve
Fusilli
From: £4.95
Method
1
Bring a large pot of salted water to the boil. As the water comes to the boil, strip the cavolo nero leaves from the woody stems. Save the woody stems for another day (I like them fried with garlic and lemon). Put the basil and white beans in a blender and grate in the parmesan.
2
Once the salted water is boiling, add the cavolo nero leaves and whole garlic cloves to the pot. Cook for 2-3 minutes until the cavolo nero is bright green and wilted. Scoop the cavolo nero and garlic out of the water with tongs or a slotted spoon and transfer to the blender. Don’t worry if little splashes of water piggy back with the leaves, you’ll need a bit of water to get things going anyway. Blitz until smooth and taste for seasoning.
3
Add the fusilli to the same pot of salted boiling water and cook until al dente.
4
Reserve a mug of pasta water then drain. Toss the drained fusilli with the green sauce, adding a little splash of reserved pasta water to loosen if needed. Taste for seasoning and serve with chopped nuts scattered on top.
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