Cavolo nero pesto pasta

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Cavolo nero pesto pasta

Category Main course
Serves 4
Preparation 10 mins
Cooking 12 mins

Rating: Rated 0 / 5 (0 ratings)

Dark cavolo nero makes a rich and flavoursome sauce for a quick and nutritious pasta dish. It's also great on crusty bread with soft goat's cheese.


  • 200g cavolo nero, stalks trimmed
  • 350g linguine or spaghetti
  • 120ml extra-virgin olive oil
  • 3 cloves garlic, peeled
  • 2 tbsp toasted pine nuts, plus extra to serve
  • 50g vegetarian hard cheese, finely grated, plus extra shavings to serve


Stage 1

Bring a pan of water to the boil, add the cavolo nero and two of the garlic cloves. Simmer for 8 minutes or until tender.

Stage 2

Cook the pasta according to packet instructions, then drain, reserving a few tablespoons of the cooking water.

Stage 3

In a food processor, blend the cavolo nero with the cooked garlic, the remaining raw clove and 1 tablespoon of the pasta cooking water, until smooth. Add the pine nuts, olive oil and hard cheese, blend again, adding a little more of the cooking water if needed, then season with salt and pepper.

Stage 4

Toss the pesto with the pasta, and serve with a sprinkling of pine nuts and grated hard cheese.


Cavolo nero pesto pasta


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awupoxak said:

1st December 2017 12:25 -

wovgecixeuzu said:

1st December 2017 12:14 -

isecudz said:

1st December 2017 12:00 -

ewunewoo said:

1st December 2017 11:55 -

Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 640g
  • Fat: 33g
  • Saturated fat: 6g
  • Protein: 18g
  • Carbohydrates: 64g
  • Sugars: 3g
  • Fibre: 7g
  • Salt: 0.26g

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