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 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 !