Cavolo nero ("black cabbage") pesto is a typical winter condiment present in any respectable Tuscan kitchen. This type of kale grows mainly in the central regions of Italy and this unique sauce is prepared using the crispy looking tasty vegetable as a base together with pine nuts, extra virgin olive oil, garlic, vegetarian cheese and a pinch of salt. Cavolo nero is used in many other recipes and has earned its place in the realm of pestos owing to its wonderful colour and health-giving properties (amongst other things, cavolo nero has been hailed by scientists for lowering bad cholesterol levels).
This week, we serve our salubrious, green-hued pesto with tangles of fresh mafalde pasta. Mafalde, also known as “reginette” (Italian for “little queens”) are an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. In 1995, the Italian government commemorated the Princess Mafalda of Savoy with a limited edition stamp. Princess Mafalda died during the Second World War, whilst detained in a German concentration camp. The mafalde pasta is said to evoke the princess’ curls. This wasn’t the first time Princess Mafalda’s life had been marked by tragedy: the SS Principessa Mafalda Italian transatlantic ocean liner was named after her. This was one of the most luxurious ships at the time. Unfortunately, it sank off the coast of Brazil in 1927.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-3 minutes.
- Whilst the pasta cooks, put the pesto in a large bowl. Take care to ensure you squeeze all the sauce from the pouch. Add 2 tbsp (30ml) of the boiling cooking water to the pesto and mix together.
- Lift the pasta out of the water and transfer to the pesto. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Cavolo Nero (45%), Extra Virgin Olive Oil, Water, Pine Kernels, Vegetarian Hard Cheese (MILK, Salt, Vegetarian Rennet), Salt, Garlic
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 816kcal
Following nutritional information is per 100g:
- Energy 1293kJ
- Calories 310kcal
- Fat 12.3g
- Of which saturates 3.0g
- Carbohydrates 39.6g
- Of which sugars 3.0g
- Protein 9.9g
- Salt 0.5g
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