This Spaghetti with Cavolo Nero Pesto and Burrata is earthy, creamy, and packed with bold Italian flavor. It's a modern twist on classic pesto pasta-comforting yet elegant, and perfect for cozy dinners or weekend indulgence.
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Cavolo nero, also known as Tuscan kale or black kale, has a deep, slightly nutty flavor that transforms into a rich, hearty pesto when blended with garlic, nuts, and olive oil. Tossed with perfectly cooked spaghetti and topped with a creamy ball of burrata, this dish is both rustic and refined. The contrast of warm, herby pasta and cool, luscious burrata makes every bite irresistible.
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What is Cavolo Nero?
Cavolo Nero literally means Black Cabbage. This name is because of its dark green leaves, that once cooked become almost black in color. It's also known as Dinosaur Kale, because of its long and sturdy leaves.
It's part of the Brassica family and it's considered a winter superfood, because of its high content of Iron, Vitamin C, Vitamin A, Omega-3 and Calcium. Cavolo Nero is very much used in Tuscan cuisine, in classic recipes like Ribollita (Tuscan Bread and Vegetable Soup).
🍳 Substitutions
- Cavolo nero → Use kale, spinach, or a mix of leafy greens.
- Spaghetti → Try linguine, tagliatelle, or short pasta like rigatoni.
- Burrata → Substitute with mozzarella, stracciatella, or a spoonful of ricotta for a creamy element.
- Parmesan → Use Pecorino Romano, Grana Padano, or a vegan cheese.
- Nuts → Use sunflower seeds or skip entirely for a nut-free pesto.
🥣 Variations
- Spicy twist - Add a pinch of red chili flakes or fresh chili to the pesto.
- Citrusy flavor - Stir lemon zest into the pesto or squeeze lemon juice over the finished dish.
- Add veggies - Toss in roasted cherry tomatoes, sautéed mushrooms, or zucchini ribbons.
- Pesto toast - Spread leftover pesto on toasted sourdough and top with burrata and fresh tomatoes.
What is Burrata
Burrata is originally from the south of Italy, but it's very common all throughout the Country and worldwide. It is part of the Mozzarella family, made with the same ingredients and process as Mozzarella, until the final step. Instead of making a cheese ball, it's hollowed and made into a "bag", then filled with a mixture of shredded Mozzarella cheese with cream, called Stracciatella.
When you cut open the Burrata, a flow of creamy deliciousness will pour onto the plate. The flavor is mild, almost sweet, so it's usually accompanied with charcuterie and cold meats or salads. Try it also in this Creamy Pasta with Zucchini and Burrata or add it to a charcuterie board by following this guide: How to craft a Tuscan Tagliere (Cheese and Charcuterie Board) or How to Make an Italian Cheese Board (Tagliere di Formaggi).
❄️ Storage & Reheating
Fridge: Store leftover pesto separately in an airtight container for up to 3 days. Cooked pasta with pesto can be kept in the fridge for 1-2 days, but add fresh burrata only when serving.
Freezer: Freeze the pesto (without cheese) in small portions for up to 2 months. Do not freeze burrata.
Reheating: Reheat the pasta gently in a skillet with a splash of pasta water or olive oil. Add fresh burrata on top just before serving.
💭 Recipe FAQs
Yes! Store in the fridge for 2-3 days or freeze in small portions. Add cheese just before using for the freshest flavor.
Yes, as long as you use a vegetarian-friendly Parmesan alternative or omit it.
Yes, you can make this pesto with any variety of kale, or even spinach.
⭐ Top tip
Blanch the cavolo nero for 1-2 minutes and shock it in cold water before blending-this helps preserve its bright green color and mellows the bitterness, resulting in a smoother, silkier pesto.
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📖 RECIPE
Ingredients
Method
- Bring to boil a large pot of salted water and cook the spaghetti for the amount of time indicated in the box.
- Wash and pat dry the kale leaves, then with a knife cut out the central stem.
- Roughly chop the leaves and toss them in a food processor with the almonds, garlic, Parmgiano cheese and salt.
- Blend for a few seconds, then slowly start adding the olive oil, a little bit at a time.
- Keep blending and adding oil until the pesto becomes creamy.
- Drain the pasta and toss it again in the pot with the pesto, until it's uniformly coated.
- Serve the pasta in the plates, then add a couple of tablespoons of Burrata on top.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- If cavolo nero is unavailable, substitute with curly kale, spinach, or a mix of leafy greens.
- Toast the nuts in a dry pan for extra flavor before blending.
- Add chili flakes for a subtle kick or lemon zest for brightness.
- Burrata can be replaced with mozzarella, ricotta, or left out for a dairy-light version.
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