Spaghetti al pesto of cabbage with walnuts, almonds and pine nuts

Procedure

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.