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Cavolo-walnut pesto pasta with pangritata
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400g Waitrose 1 Fusilli Bucati or other short pasta shapes
100g sourdough bread, at least 1 day old
8 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 unwaxed lemon
½-1 tsp dried chilli flakes
100g cavolo nero, washed and roughly chopped
1. Bring a large pan of salted water to the boil, then cook the pasta until al dente, approximately 2-3 minutes less than the pack instructions.
2. Meanwhile, whizz the bread in a food processor to rough crumbs (don’t clean the processor). Heat 2 tbsp oil in a medium frying pan and cook the crumbs over a medium heat, tossing regularly, for 5-7 minutes until toasted and brown. Remove from the heat, add half the garlic, the finely grated zest from the lemon and the chilli flakes. Season well and set aside.
3. In the same frying pan, cook the walnuts with the remaining 6 tbsp olive oil for 2-3 minutes until toasted and browning. Leave to cool briefly. Pulse the cavolo nero in the processor, scraping down the sides if needed, until finely chopped. Add the warm walnuts and oil, and the remaining garlic, blending until well mixed. Season well.
4. When the pasta is cooked, reserve a mugful (about 200ml) of the cooking water, then drain the rest well. Add both to the frying pan with the pesto and turn up the heat, bubbling briskly and tossing for about 2-3 minutes, or until the pasta is coated in the sauce. Stir through the juice of ½ the lemon and serve immediately, scattered with the pangritata crumbs.
Typical values per serving:
This recipe was first published in January 2019.