Rigatoni with Tuscan Cavolo Nero Pesto

Bring a large pot of generously salted water to a boil. Wash the cavolo nero thoroughly, cut out the thick stems, and roughly chop the leaves. Toast the walnuts in a dry pan over medium heat for about 3 minutes until fragrant, then let cool briefly.

Blanch the cavolo nero leaves in the boiling salted water for exactly 2 to 3 minutes until vibrant dark green and tender. Lift out with a slotted spoon and immediately plunge into a bowl of ice-cold water to perfectly preserve the fresh green color. Then squeeze out thoroughly. Keep the cooking water in the pot!

Place the blanched cavolo nero in a blender along with the toasted walnuts (set aside a handful for garnish), peeled garlic cloves, extra virgin olive oil, 1 tsp lemon juice, a little lemon zest, salt, pepper, and a pinch of chili flakes. Puree into a velvety, creamy pesto. If needed, add 2–3 tbsp of the warm cooking water.