Healthy pesto pasta sauce made with cavolo nero (Tuscan kale) and giant fusilli pasta. It’s a super easy, filling and healthy dinner recipe to start the New Year with.
This cavolo nero pesto is straightforward and full of flavor. Use it as a sauce for pasta or spoon it over roasted vegetables and salads. I like it with large fusilli and a scattering of flaked almonds for extra texture and crunch.
Pesto is one of my favourite condiments. From classic basil pesto to sun-dried tomato versions, it makes many dishes taste better.
After the holidays many of us aim to eat a little lighter. I’m not into strict detoxes or fads, but I do appreciate meals that are simple, nourishing and satisfying. This pesto pasta provides all of that — it’s healthy, filling and quick to prepare.
How to Make Healthy Pesto Pasta Sauce with Cavolo Nero
Start by washing the cavolo nero thoroughly to remove any grit. Blanch the leaves in a pot of boiling water for 2–3 minutes, then drain and refresh under cold running water. Squeeze out as much water as possible — a salad spinner works well, or wrap the leaves in a clean tea towel and wring them out.
Strip away any thick stalks, then place the leaves in a food processor with freshly grated parmesan, pine nuts, a whole garlic clove, a pinch of nutmeg and salt and pepper. Pulse until you have a thick paste, adding about 2 tablespoons of water while processing to help loosen the mixture. You can add more water later when combining with pasta.
Cook the pasta in a large pot of well-salted boiling water until al dente, following the package instructions. Before draining, reserve 2 cups of the starchy pasta water.
Return the drained pasta to the hot pot. Stir in a few spoonfuls of the cavolo nero pesto, then add reserved pasta water gradually until the sauce evenly coats the pasta. You probably won’t use all the water — add more pesto if you prefer a stronger flavour and adjust the consistency with extra pasta water.
Serve in bowls and top with flaked almonds for crunch.
If you try this cavolo nero pesto pasta, please rate the recipe and leave a comment to share how it turned out.
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Healthy Pesto Pasta Sauce With Cavolo Nero and Fusilli
By Emily
Ingredients
- 10.5 oz (300g) raw cavolo nero (Tuscan kale)
- 1 tbsp freshly grated parmesan
- 3 tbsp olive oil
- 1 garlic clove
- 1 tbsp pine nuts
- 1/2 tsp nutmeg
- Salt and pepper, to taste
- 11.2 oz (320g) giant fusilli pasta
- Flaked almonds, for topping
Instructions
- Wash cavolo nero under cold running water and blanch in boiling water for 2–3 minutes. Drain and rinse in cold water, then squeeze out as much moisture as possible.
- Remove thick stalks. Add the leaves to a food processor with parmesan, pine nuts, peeled garlic, nutmeg and a pinch of salt and pepper. Taste and adjust seasoning.
- Blitz to a thick paste, adding about 2 tablespoons of water while processing to loosen. More water will be added later when combining with the pasta.
- Cook the pasta in a pot of salted boiling water until al dente, following package instructions. Reserve 2 cups of pasta water before draining.
- Return drained pasta to the hot pot. Stir in a few spoonfuls of cavolo nero pesto, then gradually add reserved pasta water until the pasta is evenly coated.
- Serve in bowls and top with flaked almonds.
Notes
- (1) 200g (7 oz) cooked weight of cavolo nero.
- Use a salad spinner to remove water or wrap the leaves in a clean tea towel and wring them out.
- (2) You won’t need all the reserved pasta water. Add more pesto to taste and adjust texture with additional pasta water.
- For a healthier option use wholegrain pasta.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- All recipes are tested using a fan (convection) oven.
Nutrition
Calories: 420 kcal (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
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