1 pack pappardelle pasta by Morelli 
1 garlic clove
1 bunch cavolo nero
1 bunch arugula
½ oz pine nuts
½ oz hazelnuts
½ oz cashew nuts
1 cup Extra virgin olive oil – Ogliarola by ROI
3 ½ oz parmigiano reggiano
1 lemon zest
Salt and pepper

Remove the stems from the cavolo nero, then blanche in salted boiling water for 3 minutes.

Blend with all other ingredients, until smooth.

Cook the pasta in boiling salted water for 5 minutes. When ready pour over pesto and mix well, add extra EVOO.

Serve with extra lemon zest or Parmigiano Reggiano cheese. To make the recipe vegan substitute the parmigiano cheese with nutritional yeast and capers.

Buon appetito!