Healthy pesto pasta sauce made with cavolo nero (Tuscan kale) and giant fusilli pasta. It’s a quick, filling and nutritious dinner to start the New Year.
This cavolo nero pesto is easy to prepare and full of flavour. Use it as a sauce for pasta, spoon it over roasted vegetables or dress a salad. I particularly enjoy it tossed with large fusilli and finished with flaked almonds for extra texture and crunch.
Pesto is one of my favourites.
From a classic basil pesto to sun-dried tomato variations, pesto lifts so many dishes and adds instant flavour.
Now that the holidays are over, many of us aim to eat more healthfully. I don’t follow strict detoxes or diets — they rarely suit me — but I do enjoy simple, wholesome meals that still feel satisfying. This cavolo nero pesto pasta fits that bill: healthy, filling, quick to make and versatile.
You can serve it with a fresh side salad if you like.
How To Make Healthy Pesto Pasta Sauce With Cavolo Nero
Wash the cavolo nero thoroughly to remove any dirt. Blanch the leaves in a pot of boiling water for 2–3 minutes, then drain and refresh in cold water. Squeeze out as much water as possible.
Tip: Use a salad spinner or wrap the leaves in a clean tea towel, gather the corners and shake to remove excess water.
Remove any thick stalks and add the cavolo nero to a food processor with freshly grated Parmesan, pine nuts, garlic, nutmeg and a pinch of salt and pepper. Blitz to a thick paste, adding about 2 tablespoons of water while the motor is running to loosen the mixture. You can adjust liquid later when combining with pasta.
When you’re ready to cook the pasta, bring a large pot of salted water to a boil and cook the giant fusilli until al dente, following the packet instructions.
Reserve 2 cups of pasta water.
Drain the pasta and return it to the hot pot. Stir in a couple of spoonfuls of cavolo nero pesto, then gradually add the reserved pasta water until the sauce evenly coats the pasta. You won’t need all the water; add more pesto or water to reach your preferred consistency.
Serve in bowls and top with flaked almonds for crunch. Enjoy!
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Healthy Pesto Pasta Sauce With Cavolo Nero and Fusilli
By Emily
Ingredients
- 10.5 oz (300g) raw cavolo nero (Tuscan kale)
- 1 tbsp freshly grated Parmesan
- 3 tbsp olive oil
- 1 garlic clove
- 1 tbsp pine nuts
- 1/2 tsp nutmeg
- salt and pepper
- 11.2 oz (320g) giant fusilli pasta
- flaked almonds, for topping
Instructions
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Wash the cavolo nero in cold running water, then blanch for 2–3 minutes. Drain, refresh in cold water and squeeze out excess moisture. (200g cooked weight)
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Remove any large stalks and add the leaves to a food processor with Parmesan, pine nuts, whole peeled garlic, nutmeg and a pinch of salt and pepper. Blitz and taste for seasoning.
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Blend to a thick paste, adding about 2 tbsp of water while mixing to loosen the pesto. More liquid will be added later when combining with pasta.
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Cook the pasta in a large pot of salted boiling water until al dente, following package directions.
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Reserve 2 cups of the cooking water before draining the pasta.
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Return the drained pasta to the pot, add a few spoonfuls of pesto and gradually stir in reserved pasta water until the pasta is evenly coated. You won’t need all the water — adjust to taste.
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Serve in bowls and top with flaked almonds.
Notes
- (1) After cooking the cavolo nero, the cooked weight is about 200g (7 oz).
- Use a salad spinner or a clean tea towel to remove excess water from the leaves.
- (2) You won’t need all of the reserved pasta water; add more pesto or water to reach the desired sauce consistency.
- For a healthier option, use wholegrain pasta.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition values are approximate.