Cavolo nero, spinach, almond and brocoli fuseli
This delicious rich green recipe I made for the lunch the other day, its what we had growing in the little veg patch we have outside our house. Its also happens to be vegan but you could always finish it off with some grated parmesan. The kids loved it some much they asked how to cook it.
Serves 3
Ingredients
2 Handfuls of brócoli
10 Cavolo nero kale leaves
1 Small spinach bunch
2 Cloves of garlic
35g Roasted blanched almonds
60g of old bread
3 Sprigs of Rosemary
1/2 Lemon
Olive oil
Sea salt
330g Spelt fusilli
Place a large pan of salted water on the stove, bring it to the boil. You will use this water to cook the pasta into.
Slice 2 cloves of garlic and place in a small pan, add enough oil to cover the garlic, place on a very low heat to confit it slowly.
Blanch the brócoli florets for 4 minutes, take them out and leave to one side.
Remove the stem from the cavolo nero and spinach. Blanch both for 2 minutes. Strain of the water and squeeze the leaves to remove excess water. Roughly chop the leaves.
Place the chopped leaves into a food processor, with the confit garlic and cooking oil, almonds, juice of 1/2 a lemon and salt. Blitz till it’s a fine puree. Check for seasoning.
Remove the crusts from the old bread, and roughly rip the bread up into small chunks. Place a medium sized frying pan on a medium heat with a good amount of olive oil. Slowly fry the bread in the oil. Chop the rosemary leaves finely and add to the pan. Make sure to stir the bread crumbs constantly so they cook evenly. Once they are golden remove from them from the heat.
Place the pasta in the boiling water and cook for advised cooking time on the packet.
Drain the pasta and reserve some of the pasta water to one side.
Add the puree with the broccoli to a wide side frying pan with some pasta water and place on a low heat. Mix the cooked pasta through the puree adding more pasta water to loosen the puree. Season with salt to taste and a good squeeze of lemon juice.
Serve with the toasted bread crumbs on top and more olive oil.