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Spaghetti with Black Garlic and Cavolo Nero


30 minutes

A simple spaghetti dish which is beautifully rich in colour and flavour, using deep green cavolo nero leaves and aged black garlic; which has a sweeter, more complex flavour than normal garlic.

Here’s how you do it

  1. Put two large pans of salted water on to boil.
  2. Trim the cavolo nero leaves away from the stalk, put the leaves into one pot and boil for 5 minutes, then drain.
  3. Blend the cavolo nero with the black garlic, pine nuts and parmesan. Stir in the olive oil and lemon juice. Season with salt and pepper.
  4. Cook the spaghetti according to the packet instructions. Drain and reserve some of the cooking water.
  5. Stir the cavolo nero sauce through the pasta, adding a little cooking water to loosen it. Serve with a sprinkling of parmesan.


  • 400g spaghetti
  • 250g cavolo nero
  • 8 cloves of black garlic
  • 60g pine nuts
  • 200ml olive oil
  • 20g grated parmesan
  • juice of 1/2 lemon