Spaghetti with Cavolo Nero Sauce, Parmesan & Walnuts Recipe

Instructions:
Wash the cavolo nero, strip out the tough stems and roughly chop the leaves. You only want the leaves for this recipe for a super silky sauce.

Boil the leaves with the halved garlic cloves in a large pan of well salted water for around 8 minutes until tender. Drain and reserve a little of the cooking water. Blend the cavolo nero and garlic, adding a splash of the reserved cooking liquid if required, to a smooth puree. Check the seasoning, adding more salt and plenty of freshly ground black pepper, as required, and keep warm.

Cook the spaghetti al dente according to packet instructions in well salted water. Drain and keep a cup back of the pasta cooking water.

Stir the cooked spaghetti and sauce together, adding a slosh more of the pasta cooking water to loosen the finished pasta dish to your liking. The pasta should be coated in a vivid green sauce. Serve in bowls topped with the chopped walnuts, a slick more olive oil and plenty of freshly grated Parmesan.