Pasta With Cavolo Nero Pesto

• 12 ounces long pasta (spaghetti or linguine)
• 2 bunches Cavolo Nero - very young and tender
• 1/2 cup Extra Virgin Olive Oil
• 1 garlic
• 4 tablespoons Pecorino cheese grated
• salt
• pepper
• 3 tablespoons Pecorino cheese shaved
• 2 tablespoons pinenuts

1. Clean the cavolo nero discarding any tough leaves.
2. Blanch the tender leaves for 3 minutes in boiling water (you can use the water you will cook the pasta in). Drain the leaves and let cool.
3. In a food processor mix the cooled Cavolo Nero leaves, the pecorino cheese and the garlic until you have a smooth paste. Add the olive oil and salt and freshly ground pepper until smooth. Taste for seasoning. Add the pesto to a sauteuse, warm it up, add the pinenuts.
4. Boil the pasta al dente, drain and reserve a cup of cooking water.
5. Mix the pasta into the pest, mix well and add some pasta cooking water to if the pesto is in lumps. You want a creamy pesto to cover all the pasta.
6. Serve immediately in a warm plate. Decorate with a few pecorino shavings.

long pasta, bunches cavolo nero, olive oil, garlic, pecorino cheese, salt, pepper, pecorino cheese shaved, pinenuts

Taken from food52.com/recipes/516-pasta-with-cavolo-nero-pesto (may not work)