Spaguetti al Cavolo Nero con Olio Nuovo

Ingredientes
−cavolo nero leaves
−4 garlic cloves, peeled
−extra virgin oil
−farfalle
−Parmesan, freshly grated
−sea salt and freshly ground black pepper

Preparación

Trim the stalks by snipping out the middle and keeping the leaves whole. In a big pot of boiling salted water, blanch the leaves with 2 cloves of garlic for a few brief minutes. Remove and drain off as much water as possible. In a food processor or blender, place leaves and blanched garlic. Pulse/blend until a coarse puree. During the last moments, add 2 1/2 fl oz of the oil. Now you'll have a dark, liquidy puree.

Along with 1 t of sea salt, crush the other 2 garlic cloves. Add this to the puree along with another 2 1/2 fl oz of oil. Taste and season with more salt and pepper.

In a large pot of salted water, cook your pasta. Drain completely. Add the pasta to the sauce and combine until each piece is generously covered. Add the rest of the olive oil. Serve with parmesan.