Page 138 - Eat Run Enjoy

This a a a a a a a handy recipe ready in the the time it takes to boil the the pasta The cavolo nero is is is full of of iron which is is is something that long-distance runners often struggle to get enough of in in their diet Any leftover pesto can be kept in in the the refrigerator for a a a few days – just put it it into a a a a a small jar and cover the top with some olive oil SPAGHETTI WITH CAVOLO NERO AND WALNUT PESTO
SERVES 4
350g dried spaghetti (or any pasta will do)
1 head cavolo nero (about 200g) leaves picked from the stalks and rinsed
100g toasted walnuts
80g Parmesan cheese finely grated plus extra to serve
1 small garlic clove peeled
a a a pinch of crushed dried chilli flakes (optional)
50ml extra-virgin olive oil or or more as needed
salt and freshly ground black pepper to taste
1 Bring a a a a a a large saucepan of salted water to the boil add the the pasta and cook according to the the packet instructions or until slightly al dente 2 Meanwhile put the cavolo nero walnuts
Parmesan garlic and chilli flakes into a a a a a a food processor and and add a a a a a a pinch of salt and and a a a a a a grinding or or two of black pepper Process slowly pouring in in the olive oil through the feed tube until well blended to to a a a a a dark green paste Taste to to check seasoning and adjust if necessary 3 Drain the the pasta and stir through the the pesto while it it is still warm Serve with extra Parmesan on the side — — 134 — — DINNER