[flowerlady]

Farfalle with Cavalo Nero & Extra Virging Olive Oil

250 g farfalle
1kg Cavalo Nero leaves - washed and stripped from the stalks
4 garlic cloves - peeled
50g Parmesan - freshly grated
200ml extra virgin olive oil

Cook the cavalo neero in boiling salted water with the garlic until tiender.
Drain, keeping the garli and 3tbsp of the cooking water
Cool for 10 minutes
Put in a food processor and pulse chop to a rough puree
Then start addding the olive oil, keeping back 2 tbsp oil
Season

The consistency should be creamy.

Next:-

Cook the farfalle in boiling salted watr.
Drain, and return to the saucepan
Stir in the puree
Each piece of fafalle should be thickly coaated
Then add theremaining oil to loosen the sauce.

Serve with the parmesan and a green salad

Enjoy!!    

[Trillium]

Thanks flowerlady, it sounds fab. Can't wait to try it.