Joy At Portobello

Cavolo Nero Pasta




  • 500g/1lb 2oz dried farfalle
  • 2 garlic cloves, peeled
  • 300g/11oz cavolo nero, leaves stripped off stem
  • 3 tbsp pine nuts, lightly toasted
  • 150ml/5 floz extra virgin olive oil
  • 3 handfuls of grated Parmesan, plus a little extra to serve


Bring a pan of salted water to the boil and cook the pasta according to the packet instructions.

Meanwhile, in another large pan, bring some salted water to the boil with the garlic cloves. When it's boiling, add the cavolo leaves and cook for 5–10 minutes until tender. Drain, reserving the garlic.

Transfer the cavolo, garlic and pine nuts to a blender or food processor and blitz to a fine purée. Add the olive oil and Parmesan, then blitz again and season to taste. You should have a glossy and rich dark green sauce.

Drain the pasta, reserving a cup of the cooking water. Toss the sauce through the pasta, loosening it with a little cooking water so the sauce clings to the pasta. Finish with another drizzle of olive oil and a dusting of Parmesan.


Joy at Portobello

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