Fresh Tagliatelle With Walnut Pesto & Cavolo Nero

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Peel and roughly chop your shallot[s]

Crush your garlic open by squashing with the side of a knife and discard the skin

Add your fresh tagliatelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving 100ml [150ml] [200ml] starchy pasta water

Add your panko breadcrumbs, walnuts and pine nuts to a food processor with the chopped shallot, crushed garlic, stock mix and half your grated Italian hard cheese (save the rest for garnish!)

Add the juice of half your lemon[s], 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper and blitz until you are left with a smooth paste – this is your walnut pesto

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Wash, then chop your cavolo nero roughly, removing any tough stalks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Add the chopped cavolo nero to the pan with a pinch of salt and cook for 2-3 min or until the cavolo nero has wilted

Once wilted, add the walnut pesto to the pan with the reserved starchy pasta water

Add the drained tagliatelle to the pan with a knob of butter and give everything a good mix up – this is your fresh tagliatelle with walnut pesto & cavolo nero

Cut the remaining lemon into 1 wedge per person