CAVOLO NERO PASTA

This dish is packed with so much goodness that it really does make you feel stronger.  It looks fantastic as it is vibrant green from the robust cavolo nero.

It only takes minutes to make from start to finish making this a great midweek dinner.

Preparation time - 5 minutes

Cook time - 25 minutes

Skill - easy

Serves 4

Ingredients

400g dried penne or rigatoni pasta 

1 leek, washed and cut into rounds

4 cloves of garlic, peeled

2 generous handfuls of cavolo nero, stalks removed

50g freshly ground parmesan cheese

Salt and freshly ground black pepper

Extra virgin olive oil

Method

Bring a large pot of salted water to the boil.

Add the leeks and garlic and cook for 5 minutes.

Add the cavolo nero and cook for 2-3 minutes.

Remove from the water immediately and add to a blender.  

Add the pasta to the water and cook as per the time on the packet.

Blend the cavolo nero mix, with half the parmesan cheese, salt and about 1 Tbsp oil.

Once the pasta is al dente, drain (reserving a little water)

Add the pasta to a bowl, pour over the wonderfully green cavolo sauce, sprinkle over a little salt and cracked pepper.  Toss to combine.  Add a little pasta water if the sauce is too thick. 

Drizzle over a little oil and add remaining parmesan cheese.  Toss to combine.

Serve with more parmesan.