Vegetarian Pasta

Spaghetti with Cavolo Nero Pesto and Burrata

March 24, 2019 (Last Updated: February 6, 2021)

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Total time to make this recipe: 15 minutes
overhead shot with spaghetti with cavolo nero pesto and burrata

A dark green flavorful pesto made with Cavolo Nero, or Tuscan Kale, a winter super food with many health benefits which is very much used in Tuscan cuisine. A soft and creamy Burrata on top will make this pasta unforgettably delicious.

Do you know the saying “You don’t know what you have until you lose it”? It applies to so many things in my life, especially after I moved from Italy to the Netherlands.

I never appreciated Italy when I was living there. All the negative things that were happening in my life, I was blaming them on my Country. Close minded, stuck in the past and unfair Italy. And in all this negativity, I never paid attention to the good things of this Country: the beautiful landscapes and history in every city, the delicious food and the most flavorful produce, the art, the music, the markets, the aperitif, the community. You don’t know what you have until you lose it.

overhead shop of a spaghetti plate with kale pesto and burrata

Different Country, different ingredients

I started food blogging in Italy, in 2013, but soon after I started, I moved to the Netherlands with my boyfriend. Before moving, I remember my only worry was that I wouldn’t be able to see the stars anymore because of the fame of Holland of being always cloudy and cold. What I didn’t know is that I would be able to still see the stars (sometimes), but I wouldn’t be able to find artichokes, San Marzano tomatoes, Porcini mushrooms, Cavolo Nero, and many more Italian ingredients I love. Who would have thought?

The funny thing about the Netherlands is that it evolves, it follows the trends. One day you can suddenly find ingredients at the supermarket that you’ve never seen before. This year it was Cavolo Nero.

I’ve been searching for Cavolo Nero, an essential ingredient in Tuscan cooking, for years. Always looking in every market stall and supermarkets. Last year I even tried to grow it myself in my terrace, but we only got a couple of leaves.

Then, a couple of months ago I see it. There, in the produce isle of my usual supermarket. A big bunch of Cavolo Nero leaves, beautiful dark green long bubbly leaves. I was happy.

spoon picking cavolo nero pesto from a jar

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. Some studies even say that it can prevent some types of cancer. Read more about why Tuscan Kale is good for you.

cavolo nero tuscan kale leaves raw

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.

burrata mozzarella in a bowl next to a jar of cavolo nero pesto

Pesto is originally from Liguria and is made with Basil leaves and pine nuts. You can also check the recipe for the original Basil Pesto. During the years people experimented a variety of different pesto, using the same technique and basic ingredient as the original one (oil, garlic, cheese and nuts) and changing the green element. Some variants include Arugula Pesto, Spinach Pesto or Tarragon Pesto.

The Recipe

overhead shot with spaghetti with cavolo nero pesto and burrata

Cavolo Nero Pesto with Burrata

This easy and quick recipe is incredibly delicious and full of vitamins and minerals thanks to the superfood Cavolo Nero, or Tuscan Black Kale. A perfect weekday meal!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Jessica – Cooking my Dreams


  • 6 leaves Cavolo Nero
  • 1/2 clove Garlic
  • 1/8 cup Almonds
  • 2 tbsp Parmigiano cheese, grated
  • 1 Burrata Mozzarella
  • Salt
  • EV Olive Oil
  • 12 oz Spaghetti pasta


  • 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.


Calories: 436 kcal | Carbohydrates: 66 g | Protein: 18 g | Fat: 11 g | Saturated Fat: 5 g | Cholesterol: 24 mg | Potassium: 302 mg | Vitamin A: 1668 IU

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Course: Main Course
Cuisine: Italian
Keyword: easy recipe, quick lunch, superfood
Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

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white plate with spaghetti and tuscan kale pesto with burrata

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