Green Cavolo Nero Mafaldine

Make sauce

1. Heat an inch of boiling salted water in a large frying pan until boiling, add the cavolo nero leaves for 1 mins or until softened then drain and rinse under cold water
2. Add ¾ of the cooked cavolo nero leaves, basil, stock pot, and tahini to the blender
3. Blend until smooth, adding a little milk if needed
4. Option to blend in silken tofu and nutritional yeast for added protein
5. Reserve the pan

Start sauce

1. Heat a drizzle of extra virgin olive oil in the reserved frying pan over a medium high heat
2. Add the cavolo nero stems and cook for 5-6 minutes until soft
3. Add in the garlic and cook for a minute until fragrant

Cook pasta

1. Cook pasta according to packet instructions in boiling salted water, drain, reserving a decent amount of pasta water

Combine and serve

1. Add the drained pasta to the frying pan
2. Tip in the blended sauce over the pasta on a low heat
3. Rinse the blender with the milk to get all the sauce out and add to the pan
4. Loosen with more pasta water if needed
5. Taste and season with salt pepper and lemon juice
6. Option to stir through butter beans for added protein
7. Divide between bowls, top with burrata or superstraccia and a drizzle of herb, extra virgin, or chilli oil