Ingredients
- 400g Rigatoni pasta
- 200g Cavolo nero
- 50g Parmesan cheese
- 30g Pine nuts
- 2 Garlic cloves (12g)
- 50ml Olive oil
- 60g Breadcrumbs
- 1 tsp Salt (8g)
- 1/2 tsp Black pepper (4g)
Method
- Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- In a food processor, combine the cavolo nero, Parmesan cheese, pine nuts, garlic, and olive oil. Blend until smooth to make the pesto.
- In a pan, toast the breadcrumbs until golden and crispy. Set aside.
- In a large bowl, mix the cooked pasta with the cavolo nero pesto until well coated.
- Season with salt and black pepper to taste.
- Serve the pasta topped with the crispy breadcrumbs.
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