Cavolo nero, walnut & orange pesto linguine

Name: Cavolo nero, walnut & orange pesto linguine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200 g pack cavolo nero, stalks removed and washed; 15 g pack oregano, leaves picked; 50 g walnut pieces, toasted; 1 large garlic clove; 1 orange, scrubbed, zest; 45 g pecorino romano, finely grated, plus extra to serve (optional); 100 ml extra virgin olive oil; 400 g linguine

Unexpected and delicious, this fragrant pesto diverts from the classic making the most of winter ingredients.

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Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g pack cavolo nero, stalks removed and washed
½ x 15g pack oregano, leaves picked
50g walnut pieces, toasted
1 large garlic clove
1 orange, scrubbed, zest
45g pecorino romano, finely grated, plus extra to serve (optional)
100ml extra virgin olive oil
400g linguine

Boil the cavolo nero in salted water for 3-4 minutes until tender, then drain and refresh under cold water. Once cool enough to handle, squeeze out as much water as possible.
Add the cavolo nero to a food processor with the oregano, walnuts, garlic, orange zest, cheese and 2 tbsp oil. Whizz until smooth, then, with the motor running, add the remaining oil.
Boil the pasta according to pack instructions, then drain, reserving a mug of water.
Tip the pasta back into the pan, stir through the pesto and some of the reserved pasta water to coat it nicely, then serve with extra cheese, if liked.

Cook’s tip

The easiest way to toast walnuts is in the oven at 200ºC, gas mark 6, for 5-10 minutes. This pesto can be frozen in an ice cube tray – pop the cubes into the hot pasta and mix in a little pasta water as above.

Typical values per serving when made using specific products in recipe