Tagliatelle with Cavolo Nero Pesto | Creamy & Nutty

Bring a large pot of plenty of water to a boil and salt generously. Wash the cavolo nero leaves thoroughly and cut out or strip away the tough ribs with your fingers or a knife. Blanch the tender leaves in the boiling water for 2–3 minutes, remove with a slotted spoon, and immediately plunge into ice-cold water so that the vibrant green colour is preserved. Squeeze the kale well to remove excess water.

Bring the cooking water in the pot back to a boil and cook the tagliatelle in it according to the package instructions until al dente. Before draining, ladle out about 100 ml of starchy pasta water and set aside.

In a dry frying pan, toast the walnut kernels over medium heat without fat for 2–3 minutes until golden brown and fragrant. Coarsely chop a few nuts for the garnish and set aside.