Spaghetti, Puree of Greens & Yolk
Cook Time 30 minutes
1kg mix of cavolo nero, kale and silverbeet stalks removed
2 garlic cloves, peeled
150ml extra-virgin olive oil
4 egg yolks, whole
Parmesan, for grating
Boil the cavolo nero and garlic for 5-7 minutes in a large saucepan of boiling water, you want the leaves nice and soft.
Strain and transfer leaves and garlic into a blender, and pulse until smooth, then in a final couple of pulses add your olive oil and pulse to combine. (The puree will keep well in a jar in the fridge for up to a week.)
Now using the same water (it’s hot and flavoured from the greens, and we’re also not wasting water) boil your pasta until al dente.
In a large mixing bowl add 2 cups of the puree. Once the pasta is cooked, drag it into the bowl of puree, and give a good mix so the pasta is very well coated.
Portion the pasta between plates, top with an egg yolk and a grating of parmesan.