Creamy Cavolo Nero Pasta
This simple pasta dinner is creamy and nourishing, packed with hearty cavolo nero (aka Tuscan kale, black kale). Easy to make and adaptable, a bowl of cavolo nero pasta may become your favorite way to eat your greens.
Ingredients
- 300 g (11 oz) dried spaghetti
- 200 g (7 oz) bunch of cavolo nero, de-stemmed and chopped
- 4 cloves garlic, crushed
- 2 lemons, juiced
- 60 ml (¼ cup) double cream / heavy cream
- ½ tsp dijon mustard
- 75 g (¾ cups) grated parmesan* cheese
- 8 olives, sliced
- ½ cup chopped walnuts
Instructions
- Boil your spaghetti according to package instructions.
- While the spaghetti is cooking, heat some olive oil in a wok or frying pan over a low-medium heat. Stir fry the cavolo nero until it goes brighter green and starts to soften.
- Add the garlic and salt and pepper to taste. Continue to cook until the garlic is fragrant and softening.
- Pour the lemon juice into the pan and cook until it's mostly evaporated.
- Turn the heat down to a very low setting. Add the cream and dijon mustard, and mix through. Scoop a little bit of the pasta cooking water into the pan to help a light sauce form.
- Add a handful of the cheese (reserving a little for the topping), the walnuts and olives to the pan, then remove from the heat until the pasta is ready.
- Once the pasta is al dente, reserve a cup of the cooking water and then drain it.
- Add the pasta to the pan with the cavolo nero. Toss through, adding pasta cooking water as needed to get it silky and saucy.
- Serve, with the remaining cheese for topping.
Notes
* Use a parmesan style cheese without animal rennet to keep this vegetarian friendly. They often go by the name "pasta cheese" or "Italian cheese". Failing that, swap in any other strong hard cheese.
Serving: 1g, Calories: 445kcal, Carbohydrates: 28g, Protein: 17g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 649mg, Fiber: 4g, Sugar: 3g
