Difficulty
Easy
Serving portions
4
approx. 300 g cavolo nero leaves (with hard central stem removed)
1 coffee spoon Bauer Vegetable Dadocrema
60 g walnuts
1 tablespoon grated parmesan or grana
2 drained sun-dried tomatoes in oil
grated zest of half an untreated lemon
approx. 100 ml extra virgin olive oil
salt, freshly milled black pepper
320 g chick pea fusilli
Bring a pan of unsalted water to the boil and soften the cavolo nero leaves for a just a few minutes. Reserve a little of the cooking water.
Drain the cavolo nero and blend in a processor with the Bauer Vegetable Dadocrema, 50 g of walnuts, the parmesan, the sun-dried tomatoes, half the lemon zest and the oil. If it is too dense, thin with a tablespoon of hot cooking water. Season with salt and pepper.
In the meantime, bring a large pan of salted water to the boil, cook the fusilli, then drain and garnish with the pesto. Sprinkle over the remaining lemon zest and the remaining chopped walnut.
