Linguine with cavolo nero and herb sauce

LINGUINE WITH CAVOLO NERO AND HERB SAUCE

Fresh from the garden: cavolo nero, coriander, thyme, marjoram, oregano

Recipe source: Melissa ………………………………………………………………………………………………………………………………………………

This is a delicious accompaniment to our freshly-rolled pasta! We use the prehistoric-looking cavolo nero (also known as Tuscan kale) but you can also use silverbeet or spinach just as well…

What to do:

• Fill the large stockpot with water and heat on high.
• Wash the cavolo nero leaves and shake dry. Strip off the leaves, discarding the stems, and cut into ribbons 1cm wide.
• Wash & spin dry the herbs, then pick the leaves if needed, discarding the woody stems.
• Finely chop the herbs.
• Finely chop the garlic.
• Chop up the butter into cubes and melt the in the saucepan over a medium heat.
• Stir in the garlic and cook gently for a couple of minutes.
• Stir in the herbs.
• When the water in the large stockpot is boiling add the pasta & cooking salt, stir, put the lid back on and when boiling again cook for 2 or 3 minutes until ‘al dente’.
• Drain the pasta and transfer to back into the stockpot.
• Add the butter mixture to the stockpot and toss carefully.
• Season with salt and pepper to taste and serve into bowls.

Notes: What does al dente mean? Why do we pick the leaves from the herbs? What does cavolo nero actually mean?