Recipe: Delicious Pasta with Cavolo Nero and Burrata
Pasta with pesto is a delicious classic, with flavors that complement each other perfectly. Can it get even better? Blogger Tieghan gives this classic her own twist by making the pesto with cavolo nero, also known as black kale, sprinkling fried walnuts over the pasta and serving it with a ball of burrata.
Cabbage, yuck. Do you immediately think of the smell of Brussels sprouts, the tough bits of white cabbage that don’t soften even after half an hour of stir-frying, and the stomach rumblings that come with it? In America, kale has been the epitome of health for a while now—and not without reason. Food blogger Tieghan then manages to turn it into a rather extravagant calorie bomb with plenty of butter, pasta and burrata, and that is a work of art. And delicious!
How to make pasta with cavolo nero and burrata
- Make a pesto in the blender using the kale, basil, Parmesan cheese, olive oil and chili flakes. Add salt and pepper to taste.
- Cook the pasta al dente in plenty of boiling water.
- Meanwhile, fry the walnuts in the butter with the fresh thyme and lemon zest. Fry until the butter is browned and the walnuts are toasted.
- Remove the nuts from the pan. Fry the garlic in the remaining butter.
- Add the pasta to the pan with the garlic. Add the pesto and lemon juice. Toss together. If the sauce remains too thick, add some pasta water if necessary.
- Divide the burrata among the deep plates. Spoon the pasta on top. Sprinkle with the fried walnuts.
Also read:
- Recipe: cauliflower tempura with anchovy mayonnaise
- This is the very best way to make pesto
- 7 common mistakes when cooking pasta
Source: Half Baked Harvest
