Cavolo Nero Fusilli

Cavolo Nero Fusilli 🌱🍋

🕒 Prep & Cook Time: 30 min | Serves 2-3

Ingredients

• 1 pack Brami Fusilli

• 1 bunch cavolo nero (tuscan kale)

• 4 large garlic cloves

• 1/2 cup olive oil

• 2/3 cup freshly grated Parmigiano Reggiano

• Zest of 1 lemon

• 1/4 cup breadcrumbs, toasted 

• Salt to taste

• Black pepper to taste

• Optional: drizzle of basil oil

Instructions

1. Bring a large pot of salted water to a boil. Add the cavolo nero and garlic cloves, and cook for 1–2 minutes until vibrant green. Drain and squeeze out as much water as possible.

2. Transfer the kale and garlic to a blender or food processor. Add the olive oil and half the lemon zest. Blend on high until silky smooth

3. In a separate pot, cook the fusilli 2 minutes under the package instructions. Just before the pasta is done, reserve at least 1 cup of the starchy pasta water. 

4. Pour in the blended kale sauce with about 1/4 cup of the reserved pasta water into a large pot. Sauté over medium heat, adding extra pasta water as needed, until the sauce is silky. Using a slotted spoon, add your pasta to the sauce.

5. Stir in half of the grated Parmigiano Reggiano, reserving the rest for serving. 

6. Plate the pasta, topping with the remaining cheese, toasted breadcrumbs, the remaining lemon zest, basil oil, and freshly cracked black pepper.