Cavalo Nero Penne - Tom Kerridge

Updated at: Wed, 16 Aug 2023 20:37:13 GMT

Step 1

Place a large, deep frying pan over a high heat. Pour in the stock and bring to the boil. Add the garlic. Tear the cavolo leaves in half, add to the pan and press down with the back of a spoon to submerge them in the stock. Cook for 4-5 minutes.

Step 2

Meanwhile, half-fill a medium saucepan with boiling water and season well with salt. (You want just enough water to cover the penne to ensure that the cooking water will be as starchy as possible.) Add the pasta, stir well and cook until it is only just al dente (aim for a couple of minutes less than the packet suggested cooking time).

Step 3

Scoop the cooked cavolo nero and garlic out of the stock and place in a food processor with a little of the stock. Add the extra-virgin olive oil, 20g Parmesan and a little salt and pepper. Blend until smooth.

Step 4

Drain the pasta, saving the water. Add a ladleful of the pasta water to the pan containing the stock and bring to a simmer over a high heat. Add the cavolo nero pesto and the cooked pasta to the pan. Stir well and add enough of the saved pasta water to create a sauce. Stir in the cream cheese until melted.

Step 5

Serve in warmed bowls, sprinkled with the remaining Parmesan and the toasted pine nuts.

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Easy

Go-to

Kid-friendly

Under 30 minutes