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Ingredients
Method
- 200g cavolo nero, stalks removed and discarded
- 4 garlic cloves
- 150g parmesan
- 250ml quality olive oil
- 1 lemon, juice only
- 150g walnuts
- Pasta, cooked to serve
- Roughly tear the cavolo nero leaves and place in a food processor, along with the garlic cloves, cheese, oil, lemon juice and nuts. Pulse until a thick paste is achieved, then check the seasoning and serve with al dente pasta (we recommend bucatini or fettuccine).
10 mins
4 serving
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