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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!
Course
Main Course
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
436
kcal
Author
Jessica Montanelli
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
US Customary
-
Metric
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.
Nutrition
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