This is a recipe from the force of nature that is Jamie Oliver – I think this fresh and vibrantly green veggie spaghetti is perfect for a Saturday lunch.
Cavolo Nero and Olive Oil Spaghetti
INGREDIENTS serves 4
500g cavolo nero, trimmed and chopped
2 garlic cloves, left whole
Extra virgin olive oil
320g dried spaghetti
Couple of handfuls of finely grated Parmesan
Bring two pans of salted water to the boil. Put cavolo nero and garlic cloves into one and bring back to the boil. Reduce heat to medium and cook for ten mins.
Drain the leaves and set aside to steam dry for a few minutes. Please them and the garlic in a liquidiser with a pinch of sea salt, black pepper and a few lugs of oilive oil, blitz until smooth.
Cook your spaghetti until it’s al dente, drain, reserving a mug of the water.
Toss the dressing through the pasta, loosening with the reserved pasta water if necessary. Stir through most of the Parmesan and serve with the remaining cheese scattered on the top. A few toasted pine nuts might be nice – as well as a glass of Pinot Grigio.