Farfalle with Cavalo Nero and Olive Oil


I totally love this dish, it stands for everything that I believe Italian cuisine to be . . Simple, quick, seasonal . . but most of all delicious.

200g Farfalle pasta

1 head of Cavalo Nero
1 garlic clove, just crushed under a knife blade
olive oil
salt and pepper
Parmesan, grated
(1). Bring a large pan of water to the boil, once boiling add a good pinch of salt.
(2). Strip the cavalo nero head down and remove the central stalk from each leaf. Place the cavalo nero  and crushed garlic clove in the boiling salted water and cook for two minutes, then scoop it out and place on a chopping board or into a food processor.
(3). Place your pasta into the boiling water you just blanched your cavalo nero in and cook to al dente.
(4). While your pasta is cooking either chop your cavalo nero on a chopping board or blend it in food processor. If your using a food processor while the cavalo nero is blitzing add a good glug of olive oil to create a pesto like consistancy. If your chopping by hand place the chopped cavalo nero into a bowl and add a glug of olive oil to form a sauce.
(5). Once your pasta is cooked drain off the water and add your cavolo nero sauce and toss well until the pasta is coated.
(6). Serve your pasta and sprinkle with plenty of grated Parmesan and a twist of black pepper.



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