Saveur.com: Daily Fare: Farfalle with Cavolo Nero Pesto

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Farfalle with Cavolo Nero Pesto Sep 11th 2013, 17:40 Enlarge Credit: Laura Sant SERVES 4   Ingredients 2½ lbs. cavolo nero, trimmed 4 cloves garlic 1 cup extra-virgin olive oil 1 tsp. sea salt 1 lb. dried farfalle 1½ cups grated parmigiano-reggiano Kosher salt and freshly ground black pepper, to taste   Instructions 1. Bring a pot of salted water to a boil. Add cavolo nero and 2 cloves garlic; cook until bright green, 3–4 minutes. Drain; transfer cavolo nero and garlic to a food processor; pulse to a purée. Pour in ¼ cup of the oil while pulsing to form a pesto; transfer to a bowl. 2. Crush remaining 2 garlic cloves with sea salt; stir into pesto with ¼ cup of the oil. 3. Bring a large pot of salted water to a boil; add farfalle; cook until al dente, 10 minutes. Drain; add pasta to bowl of pesto. Fold in parmigiano-reggiano, remaining ½ cup of oil, and salt and pepper.

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