This is one of my favourite fast recipes, I like to call it “pasta incavolata nera”…

Black cabbage comes from Tuscany, but recently it’s become more and more common and now it is possible to find in many markets and countries.
My favourite way to use is to make a raw pesto out of it: just blend it with EVO (a generous amount will be needed, but I add it slowly, so I can check when it’s creamy enough), and salt to taste. This is the light version, and it is really already delicious like this.
For a more energetic version, I add in the blender either pistachios or almonds.
I usually have this pesto with spaghetti, but it’s also good spread on some good bread… when I’m very hungry, this is a filling and nutritious meal.