Almond cavatelli with three seed almond pesto and black cabbage

THE Almond cavatelli with almond pesto 3 seeds and black cabbage Of Chef Michele Sparapano is a fancy first, for those looking for tastes decided and out of the ordinary.

Perfect for a lunch with friends, the sweetness of the almond will conquer all your diners, forcing them, at the end of lunch, to ask you for the recipe.

The chef recommends seasoning Almond cavatelli with 3 seed almond pesto and black cabbage with a sprinkling of Gran Murgiano, the new seasoned almond farm vegetable cheese.

Ingredients for 4 people

320g cavatelli of semolina and almond

50g almond cream 3 seeds

400g black cabbage

100g spreader chives

100g Gran Murgiano

extra virgin olive oil

salt

pepper

Almond cavatelli procedure with almond pesto 3 seeds and black cabbage

 

Prepare yours Almond cavatelli with almond pesto 3 seeds and black cabbage It's very simple.

 

Wash and clean the black cabbage, depriving it the central hard part. Put the water boil and cook the black cabbage to cook complete and that it is soft, and then blend it by adding oil, salt, pepper, gran murgiano and 3 seed almond cream.

 

You have just prepared the seasoning base pesto, you just have to cook the dough and then mix it.

 

To get more creaminess and decisive taste you can add to yours Almond cavatelli with almond pesto 3 seeds and black cabbage Spreadable chives.

 

All you have to get rid of grating on the Gran Murgiano of the Almond Farm

The advice of Chef Michelangelo Sparapano

The black cabbage pesto and almond 3 seeds can be a great seasoning to handle a risotto or to season a pasta to eat even cold.

 

Bon Appétit!