Fusilli with cavolo nero pesto, ricotta, almonds and chilli
For this recipe, I paired the beautiful fusilli with a black cabbage pesto, definitely a more adult variant of the famous basil pesto, and also a good way to eat your daily share of vegetables. the hearty pesto is paired with a smoked ricotta sauce that gives a bright depth to the dish and plays well with the herbaceous notes of black cabbage and toasted almonds for crunch and also the optional chili pepper.
Preparation time 40min / 4 servings
400g Fusilli
150ml cream
150 gr smoked ricotta (it's also fine with other smoked cheeses)
Dried chili pepper (to garnish)
Almonds (chopped, to garnish)
Salt (at will)
Pepper
For the black cabbage pesto
200 gr black cabbage
50ml extra virgin olive oil
40 gr Gratated Grana Padano
15 gr almonds
1 clove of garlic
Salt (at will)
Pepper
INSTRUCTIONS
Step 1
Start by preparing the pesto and remember that any leftovers can be stored for up to 3/4 days in a well-covered fridge.
Step 2
Clear the black cabbage and remove the woody stems. You only need the leaves and tender parts of the stem. Rinse well and cook in boiling salted water for about 2/3 minutes until soft. Cool immediately in ice water to retain color, then drain well but do not squeeze excessively.
Step 3
To prepare the pesto, blend the cooked leaves with the oil and all the other ingredients using a food processor or a blender until you get a grainy paste. If necessary, add a little cooking water to make it smoother. Check the seasoning and set it aside.
Step 4
Now prepare the smoked ricotta sauce.
Step 5
Heat the cream slightly until it reaches the boiling point. Now crumble the ricotta inside, turn off the stove and stir to gently melt the cheese with the remaining heat. If necessary, you can of course blend the sauce until smooth. Check the seasoning and keep warm.
Step 6
Dive the Fusilli in boiling salted water and cook them al dente following the instructions on the package. When cooked, drain the pasta while preserving some of the cooking water.