Pasta with black cabbage, avocado and hazelnuts pesto
- 120 g of wholegrain pasta (or if you prefer: legume pasta, or zucchini noodles)
- 4-5 leaves of black cabbage
- half avocado
- juice of half lemon
- 1 tablespoon of Damiano roasted hazelnut paste
Wash the black cabbage and divide the tender part of the leaf and the stalk. Cut it in small pieces and cook it or steam it for 3-4 minutes, until it becomes tender too.
Clean the avocado, cut it into cubes and put it together with the cabbage in a mixer. Add the roasted hazelnut, lemon juice, salt and pepper and blend it. It shouldn’t become too smooth.
Cook the pasta in salty water and drain it while it’s still ‘al dente’. Mix it with the black cabbage pesto and serve it hot.