Cavolo Nero Pesto

Ottolenghi and Luise

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the stalks from the cavolo nero leaves, but keep the leaves whole. Blanch them in a generous amount of boiling, salted water along with the garlic cloves for 5 minutes. Drain.

Step 2

Put the blanched cavolo nero and garlic into a food processor and pulse-chop to a purée. In the last couple of seconds of blending, pour in about 200ml of the extra-virgin olive oil. This will make a fairly liquid, dark green purée. Season well.

Step 3

Cook the rigatoni in a generous amount of boiling salted water, then drain thoroughly. Put the pasta into a bowl, add the sauce and stir until each piece is thickly coated. Pour over the remaining extra-virgin olive oil and serve with Parmesan.