Double Green Pasta ????????
Cavolo Nero Pasta with Tarragon & Olive Pesto
Pasta that makes you soul dance and you immune system
The pesto can be used for soooo many things so make sure you save the recipe!
Small handful of fresh tarragon
60g fresh basil
30g fresh parsley
4 cloves of garlic
4 pitted green olives
zest of one lemon
juice from half a lemon
1 tbsp white wine vinegar
Salt & black pepper to taste
A very generous drizzle of extra virgin olive oil
Cavolo Nero Sauce
5 cavolo nero leaves
1 tbsp nutritional yeast
1/2 cup of pasta water
Salt & pepper to taste
Squeeze of fresh lemon juice
For the pesto add all ingredients into a small hand blender OR pestle and mortar and mix into a course paste. Add the olive oil last and taste for salt and pepper.
Pull cavolo nero leaves of the stem. Add the leaves to a blender. Cook down the stems in hot water until soft, then place in blender with the leaves. Then add hot pasta water to blender with lemon juice, nutritional yeast and salt and pepper. Blend until completely smooth – you could drink this.
Add sauce to cooked pasta and top with pesto and extra lemon zest to serve.
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