fettucine with cavolo nero
Really struggled on the blogging front this week. It wasn’t for the lack of trying, but the bug I’ve just shaken off has made any significant amount of time in front of the computer near impossible. Any time this week not spent in bed recovering or under a blanket on the sofa watching Iron Chef re-runs, have been spent eating comforting carb-laden meals like this glorious pasta laced with cavolo nero. The deep green bittersweet Tuscan kale is incredibly nutritious and wonderfully delicious, especially when happily paired with parmesan like it is in this recipe. Here, the vegetable is showcased beautifully in a sauce made by blitzing some of the cavolo nero leaves (the rest are left whole for taste and textural contrast) with anchovies and parmesan to create a creamy pesto-like sauce.
Fettucine with Cavolo Nero
(adapted from Skye Gyngell’s recipe for The Independent)
1 bunch of cavolo nero
200g fresh egg fettucine
45g (3 tbsp) unsalted butter
3 tbsp extra-virgin olive oil
2 cloves of garlic, crushed
75g (3oz) parmesan, freshly grated
freshly ground black pepper
Wash the cavolo nero and separate the leaves, discarding the stalks. Cook the leaves in a large pot of boiling salted water until tender (about 5 minutes). Drain and set aside.
Heat some salted water in a separate pot for your pasta and cook until al dente according to packet instructions.
While the fettucine is cooking, blitz the anchovies, parmesan, butter and oil with a third of the cavolo nero in a blender or food processor until it resembles a smooth pesto. Season with sea salt and black pepper to taste.
Drain the hot cooked fettucine and toss immediately with the reserved cavolo nero leaves and blended sauce. Serve immediately while still warm (if your sauce or vegetables have cooled while waiting for the pasta to cook just heat on the stove briefly until warmed through).