Cavolo nero pasta

Instructions

Chop the cabbage - in a satisfying action, strip each cabbage leaf by pulling upwards to remove the leaves. Discard the stems and then chop the leaves roughly. Cook the cabbage - Cook the cabbage in lightly salted water with the garlic. Withhold some cooking liquid - We'll use a little in the puree and also when the pasta is combined with the sauce, so it's good to have about a cupful. Add the butter cheese & oil - when the cabbage is cooked, drain and then add the butter, cheese and oil add a bout 1/2 cup of the cooking liquid. Blend - Create the puree/pesto by blending until smooth. Mix with pasta - Cook your pasta in the same water (I use spaghetti/orecchiette mostly), and then combine a little of the sauce. Add a drizzle of the cabbage cooking liquid. That's it, you're good to serve!