RatingYields3 Servings
Prep Time5 minsCook Time20 mins

Ingredients

1 bunch Cavalo Nero
cup slithered almonds
1 large clove garlic (roughly chopped)
¼ cup extra virgin olive oil
1 tbsp unsalted butter
cup finely grated Parmigiano Reggiano or Pecorino cheese
Salt & pepper
1 packet of spaghetti

Directions

1

Fill a large pan with water, season with a little salt and set over a medium/high heat to come to a boil.

2

Meanwhile, strip the cabbage leaves from the stems. Discard the stems and chop the leaves into large pieces.

3

When the water boils, tip in the cabbage, almonds and garlic. Press down into the water then let them simmer gently for 6-7 minutes. Drain into a colander, retaining the cooking liquid.

4

Put the cabbage mix into a food processor along with the olive oil, butter and cheese - you can also use a stick blender to save the mess. Season with plenty of salt & pepper, then blend until you have a smooth puree. Add a little of the cooking liquid to loosen the mix slightly.

5

Cook your spaghetti to the packet instructions in a large pan of salted water. When done, drain and tip into a large pan alongside the cabbage. Toss thoroughly to coat.

6

I always add a spoonful or two of the pasta cooking water as the pasta will always soak up more liquid than you think, and I think we can all agree that a dry pasta is never fun.

Portion into bowls, then dust generously with more Parmigiano Reggiano and you're good to go!

Ingredients

 1 bunch Cavalo Nero
  cup slithered almonds
 1 large clove garlic (roughly chopped)
 ¼ cup extra virgin olive oil
 1 tbsp unsalted butter
  cup finely grated Parmigiano Reggiano or Pecorino cheese
 Salt & pepper
 1 packet of spaghetti

Directions

1

Fill a large pan with water, season with a little salt and set over a medium/high heat to come to a boil.

2

Meanwhile, strip the cabbage leaves from the stems. Discard the stems and chop the leaves into large pieces.

3

When the water boils, tip in the cabbage, almonds and garlic. Press down into the water then let them simmer gently for 6-7 minutes. Drain into a colander, retaining the cooking liquid.

4

Put the cabbage mix into a food processor along with the olive oil, butter and cheese - you can also use a stick blender to save the mess. Season with plenty of salt & pepper, then blend until you have a smooth puree. Add a little of the cooking liquid to loosen the mix slightly.

5

Cook your spaghetti to the packet instructions in a large pan of salted water. When done, drain and tip into a large pan alongside the cabbage. Toss thoroughly to coat.

6

I always add a spoonful or two of the pasta cooking water as the pasta will always soak up more liquid than you think, and I think we can all agree that a dry pasta is never fun.

Portion into bowls, then dust generously with more Parmigiano Reggiano and you're good to go!

Spaghetti with Cavalo Nero & Almonds