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Rebecca Rose


Tuscan Cavolo Nero Pesto Pappardelle

Updated: Dec 14, 2022

A change from using the traditional basil pesto. I also used edamame beans instead of peas (as I only had edamame in my freezer.) This is definitely pesto pasta a bit of a twist

Green leafy vegetables make a great pasta sauce. Then with the addition of edamame, and seeds of choice makes it a more substantial meal with good sources of protein.

Vegetarian | Easy | Prep time 10 minutes | cooking time 10-12 minutes | serves 2


Ribbon shaped pasta 120 g (I used pappardelle, you could also use fettuccine or tagliatelle)

For the pasta sauce

Tuscan cavolo nero (similar to kale)

x2 large garlic cloves

1 Juice of lemon

30g of edamame beans or peas

Pinch of salt and pepper

Pinch of chilli flakes

4 tbsps of olive oil

50g sunflower and pumpkin seeds (or you could use cashews for extra creaminess)

A splash of pasta water. The starch content gives it a thicker texture


  1. Bring a saucepan of water to the boil and cook the pasta (al dente) according to the instructions

  2. While the pasta is cooking remove the leaves from the stem of the cavolo nero and slice out the tough centre stalks.

  3. Add it to the blender along with the edamame and blend for around 1 minute

  4. Then add all the other ingredients, along with some pasta water to the blender and blend again until it's a nice creamy but chunky sauce

  5. Drain the pasta, then add the sauce to the pan and mix it in

  6. Serve in bowls. Enjoy


Cavolo Nero

Cavolo Nero is a loose-leafed cabbage from Tuscany, Italy. It has a bitter, tangy flavour with a sweet aftertaste.


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