Cavolo Nero Pesto And Red Lentil Pasta

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Cavolo nero (aka black kale or black cabbage) is popular in Italian cuisine and an anti-oxidant rich food. Anything blended in pesto is wayyyy more enjoyable to eat than just boiled leaves so this meal is a good way to get those nutrients in!

I didn’t know what this fancy leaf was when I first saw it on a restaurant menu so I quickly googled it on my phone #noshame and I’ve liked it ever since!

This recipe is a bit of a twist on classic pesto but equally as delicious. You could whip this up in around 10-15 minutes so it’s an easy lunch or dinner.

You will need:

  • Around 100g of cavolo nero or kale
  • A handful of basil
  • 1/2 tbsp Salt
  • 1 tbsp Pepper
  • A few cloves of garlic
  • Extra virgin olive oil (around 5tbsp – judge this as you add it)
  • Sundried tomatoes
  • Pine nuts
  • Feta or vegan cheese (optional)
  • Chilli flakes (optional)
  • Red lentil pasta or any type of pasta

Cavolo nero pesto:

  1. Boil the pasta for the specified time on the packet.
  2. Wash and chop the cavolo nero. Boil with the cloves of peeled garlic for around 5 minutes.
  3. Drain and blend the cavolo nero, garlic and oil together. Add salt and pepper to your taste.
  4. Mix the pesto with the pasta and add the sundried tomatoes and pine nuts.
  5. Garnish with basil, chilli flakes and feta (or vegan cheese).
  6. Voila! It’s as simple as that. Enjoy!

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