Spaghetti al pesto of cabbage with walnuts, almonds and pine nuts. Today a recipe from many virtues. First saves you time, because it is a raw pesto and then just Cook your pasta and away. Yet, It's good for you, because it is a concentrate of vitamins, antioxidants, mineral salts (contained in cabbage), iron, oleic acid and fatty acids, Vitamin E and K (content in dried fruit).
Plus the black cabbage pesto satisfies the taste, because it's a really rich pesto, creamy and flavorful and can be kept a long time: If the cover with a thin layer of extra virgin olive oil and then with plastic wrap you can store it in the refrigerator for a week. If you love this vegetable is so rich in vitamins, take look at other RECIPES WITH BLACK CABBAGE, including that of simple and healthy BLACK CABBAGE boiled with potatoes and rehearsed in a pan, and you can also found the VIDEO RECIPE on my YouTube channel.
If you are vegan, simply omit the grated cheese to have a raw vegan pesto, Maybe increasing a little dose of dried fruit to achieve greater creaminess. I will tell you, I chose to use the spaghetti in conjunction with kale pesto, but it is a sauce that goes just as well with a nice short pasta al dente.
Still on the theme of pesto ready in 5 minutes, try also the aromatic wild fennel pesto, What Red Sicilian ricotta and dried tomatoes. And yet pesto rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. Have a good day!
200 grams of leaves of cabbage (internal ones and keep)
1 clove of garlic
60 grams of walnuts
20 grams pine nuts
40 grams of peeled almonds
80 grams of grated pecorino cheese Dop (or Parmesan for a milder taste)
extra virgin olive oil, to taste
salt and pepper, to taste
150 grams of bread crumbs
350 g spaghetti
pasta cooking water, to taste
For the pasta with kale pesto, carefully wash the cabbage leaves (I recommend, Since it's a raw pesto), one by one, choosing only those more inland and more tender. Thoroughly dry and clean them by removing the Central Coast, too hard.
Meanwhile, heat the Pan where the pasta lesserete, because you're going to need some boiling water for pesto, so you don't have to use too much oil in the preparation.
Put the leaves of kale and garlic in a mortar (or in a blender if you prefer), Add olive oil and start to pound (or whisk) until you get some sort of cream. Add pine nuts, coarsely chopped almonds and walnuts and grind again until you have a creamy sauce. Now add some boiling water, the grated cheese and mix well: taste and season with salt and pepper.
Put a drop of oil in a pan and, When it is hot, toast the bread until crisp, finely chopped.
Boil the pasta and drain it al dente, storing some of the cooking water. Season the spaghetti with black cabbage pesto, adding as much cooking water as necessary to obtain a fluid emulsion and keep with a little grated pecorino cheese.
Serve the noodles with black cabbage pesto, with nuts, almonds and pine nuts guarnendoli with crumbs of bread crispy. Serve immediately, and Bon Appetit!
MATCHING: Massifitti is a firm white produced with Trebbiano grapes from Soave from theFarm "Italian white wine", in Soave, in the province of Verona. It is a wine with a great personality, the scent of white flowers, yellow fruit as fishing, and presents notes iodate and tropical fruit. A great acidity accompanies the tasting of this wine that is produced in basaltic territories (volcanic). This feature shows well in the glass, Thanks to a strong flavor and freshness that leaves a trace mineral character final, very long and pleasant. In this recipe, This wine brings out the flavor of the cheese and the obvious vegetal notes of black cabbage.