Ingredients
- 50g salted butter
- 50g leftover breadcrumbs
- 20g pine nuts
- Sea salt
- 160g spaghetti
- 50g cavolo nero
- 50g Parmesan cheese chunk
- Handful fresh basil leaves
- Handful fresh parsley leaves
- Handful fresh chives
- 20g pecorino cheese, crumbled
- Start by making the crumb. Heat a pan and add the butter. When the butter has melted, add the breadcrumbs and, stirring regularly with a wooden spoon, fry until golden brown and crisp. Strain off the excess butter and remove from the pan, place on a plate lined with kitchen paper.
- Heat a small frying pan and add the pine nuts, toasting for two minutes until golden brown, then take off the heat.
- Bring a large pot of water to the boil and season with sea salt. Add the spaghetti and cook for eight to 10 minutes until just soft. While the spaghetti is cooking, place the cavolo nero in the simmering pasta water for two minutes. Remove and place in a blender along with the toasted pine nuts, the Parmesan chunk, basil, parsley, chives and a ladle of the pasta water and blitz until a smooth pesto sauce is formed.
- Strain the pasta. Return the pasta to the empty pot and add the warm pesto mix, tossing the pasta in the pesto until evenly covered. Using a tongs, place the pasta into bowls and then garnish with the pecorino pieces and golden breadcrumbs.
