Pasta with Cavolo Nero Pesto

This is good with either fresh or a good quality dried pasta such as taglietelle or pappardelle. It is a quick and easy meal, replacing pesto in winter and a good way to get children to eat greens.

Serves: 4

Ingredients:
350g cavolo nero
4 cloves garlic
300 ml double or soured cream
1 dessertspoon olive oil
50g freshly grated parmesan (plus extra to serve)
Sea salt and freshly ground black pepper

Method:

1. Strip out the middle rib of the cavolo nero. Blanch the remaining leaves in boiling salted water for approximately 5 minutes. Drain well

2. Peel garlic cloves, leave whole and prick with a fork. Put in a pan with the cream and bring to the boil. Simmer for 10 minutes.

3. Meanwhile, cook the pasta in plenty of boiling salted water as per instructions for type of past you are using.

4. Put the cavolo nero and cream mixture (including the garlic unless you want a very mild sauce) and blend until you have a pale green sauce flecked with dark green. Return to the pan to warm. Add olive oil, parmesan and seasoning.

5. Drain the pasta and mix in the sauce to coat well. Serve with freshly grated parmesan grated over the top.