Cavolo Nero
This easy cavolo nero pasta is fresh, vibrant and packed with flavor. Cavolo nero (Tuscan kale) is blended with garlic, olive oil, parmesan and lemon into a silky green sauce for a delicious sauce ready in a flash.
Servings: 2 people
Equipment
- High-powered blender or smoothie maker (see notes)
Ingredients
- 1 bunch cavolo nero (Tuscan kale) (about 200 grams, weighed with stalks)
- 4 cloves garlic, peeled
- 80 ml olive oil
- 80 ml pasta water
- 30 grams parmesan, finely grated
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the cavolo nero. Remove and discard the tough stalks from the cavolo nero, then tear the leaves into a few large pieces.
- Bring a large pot of well salted water to a boil. Add the cavolo nero and garlic cloves and blanch for 3 minutes. Remove with tongs or a slotted spoon and transfer straight to a high powered blender. Keep the water boiling and cook your pasta in the same pot, don’t drain the water.
- Add the olive oil, parmesan, lemon juice, salt, pepper and pasta water to the blender. Blend on high until completely smooth.
- Pour the sauce into a large frying pan or skillet big enough to hold the pasta. When the pasta is almost cooked, place the sauce over low heat and warm gently.
- Transfer the cooked pasta straight from the pot into the sauce. Toss well to coat and let it gently bubble for 2-3 minutes, tossing frequently, until the sauce clings to the pasta.
- Taste for seasoning and add an extra splash of pasta water if needed to loosen, then serve immediately with extra grated parmesan.
Video
Notes
Blender - A high-powered blender or smoothie maker is essential for getting the sauce really smooth and silky. A food processor won’t blend the cavolo nero finely enough. If using a smaller smoothie maker, blend the sauce in two batches.
Cavolo nero substitutes - Curly kale is the closest substitute, but Swiss chard (silverbeet) will also work well. Remove and discard any tough stalks before blanching.
Cooking water - Blanch the cavolo nero and garlic in a generous pot of water. You’ll need to remove some of this water for blending the sauce, with enough left in the pot to cook your pasta.
Pasta water - Don’t drain the pasta once cooked. Transfer it straight into the sauce so you can keep the pasta water handy for loosening the sauce if needed.
Seasoning - This will depend how heavily you salted your water so taste and adjust as needed.