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!
Servings: 4 people
Calories: 436kcal
Ingredients
- 6 leaves Cavolo Nero
- ½ clove Garlic
- ⅛ cup Almonds
- 2 tablespoon Parmigiano cheese grated
- 1 Burrata Mozzarella
- Salt
- EV Olive Oil
- 12 oz Spaghetti pasta
Instructions
- 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.
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.
Nutrition
Calories: 436kcal | Carbohydrates: 66g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 24mg | Potassium: 302mg | Vitamin A: 1668IU
