Pappardelle with cavolo nero pesto
Pappardelle with cavolo nero pesto
Rated 5.0 stars by 1 users
Category
Pappardelle with cavolo nero pesto
Cuisine
Italian
Servings
5
Prep Time
10 minutes
Cook Time
5 minutes
Alice Noel Fabi
Ingredients
-
1 pack pappardelle pasta by Morelli
-
1 garlic clove
-
1 bunch cavolo nero
-
1 bunch arugula
-
½ oz pine nuts
-
½ oz hazelnuts
-
½ oz cashew nuts
-
1 cup Extra virgin olive oil – Ogliarola by ROI
-
3 ½ oz parmigiano reggiano
-
1 lemon zest
-
Salt and pepper
Directions
Remove the stems from the cavolo nero, then blanche in salted boiling water for 3 minutes.
Blend with all other ingredients, until smooth.
- Cook the pasta in boiling salted water for 5 minutes. When ready pour over pesto and mix well, add extra EVOO.
Serve with extra lemon zest or Parmigiano Reggiano cheese. To make the recipe vegan substitute the parmigiano cheese with nutritional yeast and capers.
Buon appetito!
Recipe Video
Recipe Note
Pappardelle with cavolo nero pesto
Rated 5.0 stars by 1 users
Category
Pappardelle with cavolo nero pesto
Cuisine
Italian
Servings
5
Prep Time
10 minutes
Cook Time
5 minutes
Alice Noel Fabi
Ingredients
-
1 pack pappardelle pasta by Morelli
-
1 garlic clove
-
1 bunch cavolo nero
-
1 bunch arugula
-
½ oz pine nuts
-
½ oz hazelnuts
-
½ oz cashew nuts
-
1 cup Extra virgin olive oil – Ogliarola by ROI
-
3 ½ oz parmigiano reggiano
-
1 lemon zest
-
Salt and pepper
Directions
Remove the stems from the cavolo nero, then blanche in salted boiling water for 3 minutes.
Blend with all other ingredients, until smooth.
- Cook the pasta in boiling salted water for 5 minutes. When ready pour over pesto and mix well, add extra EVOO.
Serve with extra lemon zest or Parmigiano Reggiano cheese. To make the recipe vegan substitute the parmigiano cheese with nutritional yeast and capers.
Buon appetito!
Recipe Video
Recipe Note
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