Black Cabbage sauce, Leek and Almonds

The black cabbage seems to have a great success .After many recipes such as pesto with black cabbage, Tuscan Ribollita, crostoni, today we want to propose a quick recipe.In Naples they would say a recipe sciuè sciuè (something done with simplicity) to enjoy all the advantages of this magnificent cabbage but also the pleasure of a pasta dish



1 bunch of cavolo nero

 2 tbsp. E.V.O.O.

 peeled almonds 1/3 cup (optional)

 salt & pepper

1 lemon

 1 cup dry pasta

Chop the carrot into cubes

Slice the leek, even the green part

Pour 2 tbsp. of oil in a pan, and fry the carrot and leek until they become soft

Clean the black cabbage by removing the central hard rib, pass it in the blender with the juice of half a lemon.

Add the almonds into the blender and chop everything.

Cook the pasta in salted boiling water.

Pour the cavolo nero pesto into the cooked vegetables, add a ladle of pasta cooking water and continue to cook for a couple of minutes.

Add salt and pepper to taste.

Once the pasta is cooked, pour it into the sauce, adding a couple of tablespoons of pasta cooking water (if necessary)

Turn or sauté the pasta for a few moments then turn off the heat, mix and serve at the table.

Easy and fast sauce, so tasty and healthy. Buon appetito !