- Cavolo Nero
- Spaghetti
- Parmesan
- Lemon zest
- Garlic
- Olive oil
- Pumpkin and sunflower seeds
Roughly chop the cavolo nero, and blanch in a pan of salted water (four minutes should do it) with one of the cloves of garlic.
Bring another pan of water to the boil and cook the spaghetti until al dente.
Drain the cavolo nero, reserving the cooking juices.
In a blender, whizz the cooked cavolo nero and garlic with the olive oil, lemon zest and another small clove of fresh garlic. Add half of the parmesan and season with salt and black pepper. Add some of the cooking juice if needed to form a saucy consistency.
Mix the drained pasta with the cavolo nero sauce until coated in deep green and serve with lashings of parmesan and a healthy sprinkle of toasted seeds.