Casarecce Pasta in Cavolo Nero Pesto

Method

1. Wash/dry cavolo nero, remove stalks & roughly chop.
2. Place cavolo nero, garlic & parmigiano in mortar/pestle or food processor, process until just combined.
3. Add lemon zest & little EVOO, combine again.
4. Add salt, pepper & more EVOO. Mix again until you’ve reached desired balance of taste & texture.

COOKING METHOD – 4-5 people:

1. Preheat oven 180°C. Place mini vine tomatoes on lined oven tray, drizzle with classic extra virgin olive oil, season with salt & pepper. Roast approx 15min or until skins start to blister.
2. Use one packet of your chosen pasta. Bring to boil large pot of water, add 1 tbsp of cooking salt & cook pasta until al dente!
3. Meanwhile, add 1 tbsp EVOO into a large frypan on medium heat. Then add 5-6 tbsp of pesto (add extra if desired).
4. Lower heat, add 2-3 tbsp mascarpone to add a little more creaminess.
5. When pasta is cooked, use a slotted spoon to lift & slightly drain cooked pasta & directly add to frypan into the creamy pesto. The starchy pasta water transferred with the cooked pasta will also add another level of creaminess.
6. Taste test & season if required.
7. To serve, top with roasted mini vine tomatoes and crumbed parmigiano.