Pasta with Cavalo Nero Walnut Pesto

1.  Start by bringing a large pot of water to the boil

2.  While you are waiting for it to boil, toast the walnuts in a 180 degree oven for 10 minutes.  While still warm, wrap them in a clean tea towel and rub off the skins.

3.  Pound the garlic and salt in a mortar and pestle until it forms a paste.  Add the toasted, skinned walnuts and continue to pound until it forms a paste.  (If you don't have a mortar and pestle you could do this in a food processor).

4.  Salt the boiled water generously and cook the cavalo nero for 2 minutes.  Remove the cavalo nero with tongs (be sure to keep the water for cooking pasta) and pulse in a food processor until it is cut into tiny pieces.

5.  Cook the pasta in the same water following the packet instructions.

6.  Place the pounded walnuts and cavalo nero in a mixing bowl.  Stir in the olive oil and parmesan cheese.  Season to taste with freshly ground black pepper.

7.  Drain pasta once cooked, toss the pesto with the pasta, and serve topped with a sprinkling of parmesan cheese.

Recipe and photo by Joe Rich.
Visit his recipe journal at www.edenkitchen.com