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Spaghetti with Cavolo Nero & Almonds

Vibrant green pasta with Cavolo Nero cabbage and almonds is a triumph of colour and flavour. You won't quite believe how delicious it is!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 233 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 bunch Cavalo Nero
  • 1/3 cup slithered almonds
  • 1 large clove garlic (roughly chopped)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/3 cup finely grated Parmigiano Reggiano or Pecorino cheese
  • salt & pepper
  • 1 packet of spaghetti

Instructions

    Cup of Yum
  1. Fill a large pan with water, season with a little salt and set over a medium/high heat to come to a boil.
  2. Meanwhile, strip the cabbage leaves from the stems. Discard the stems and chop the leaves into large pieces.
  3. When the water boils, tip in the cabbage, almonds and garlic. Press down into the water then let them simmer gently for 6-7 minutes. Drain into a colander, retaining the cooking liquid.
  4. Put the cabbage mix into a food processor along with the olive oil, butter and cheese - you can also use a stick blender to save the mess. Season with plenty of salt & pepper, then blend until you have a smooth puree. Add a little of the cooking liquid to loosen the mix slightly.
  5. Cook your spaghetti to the packet instructions in a large pan of salted water. When done, drain and tip into a large pan alongside the cabbage. Toss thoroughly to coat.
  6. I always add a spoonful or two of the pasta cooking water as the pasta will always soak up more liquid than you think, and I think we can all agree that a dry pasta is never fun. Portion into bowls, then dust generously with more Parmigiano Reggiano and you're good to go!

Notes

  • Substitutions
  • Substitutions
  • Serving
  • Serving
  • Storage
  • Storage
  • Cavolo nero - substitute the cavolo nero with kale, chard or collard greens too. 
  • Nuts - Instead of almonds, I often use pine nuts. You could also use walnuts or even hazelnuts.
  • Pasta - I'll make my cavolo nero pasta using any type of pasta I have at home. Spaghetti, Penne, fusilli, rigatoni, paccheri, gnocchi, bucatini and more.
  • Cheese - A hard cheese like Parmigiana Reggiano, Grana Padano or Pecorino Romano are the best.
  • Primi or Secondi - I like to serve simply as a Primi pasta course or the main course (secondi). Great for a quick and easy lunch.
  • Bacon - On occasion, I sometimes fry a slice of Italian pancetta/bacon until crisp and pop that on top. I've also sprinkled some crispy guanciale (pork cheek) on top too.
  • Serve hot - It's best served hot as soon as it's done. Leftovers will reheat in a pan or microwave. I'll add a little water to avoid it drying up too much.
  • Fridge (sauce only): If you're making the cavolo nero sauce in advance it'll stay fresh for a couple of days in a sealed container in the fridge.
  • Freezer (sauce only): You can freeze the cavolo nero sauce for 3+ months. I freeze in a thick freezer bag and flatten out into a thin layer, squeezing out any air. It means it'll defrost quickly when I'm ready to use.
  • Fridge (with pasta): Leftovers will stay fresh for 1-2 days. Add a little water when reheating.
  • Freezer (with pasta): It's not the best from the freezer in all honesty. Best to serve fresh or keep in the fridge if you don't eat it all in one sitting!

Nutrition Information

Calories 233kcal (12%) Carbohydrates 3g (1%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 5g (25%) Cholesterol 13mg (4%) Sodium 137mg (6%) Potassium 73mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 429IU (9%) Vitamin C 4mg (4%) Calcium 124mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 233

% Daily Value*

Calories 233kcal 12%
Carbohydrates 3g 1%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 5g 25%
Cholesterol 13mg 4%
Sodium 137mg 6%
Potassium 73mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 429IU 9%
Vitamin C 4mg 4%
Calcium 124mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.