Instructions: Remove the stalks of the cavolo nero leaves but keep the leaves whole.

Blanch them in a generous amount of boiling salted water along with 2 garlic cloves for a few minutes only.

Drain well.

Put the blanched garlic and cavolo nero into the food processor and pulse chop to a fairly coarse puree.

In the last couple of seconds pour into the processor about 75ml of the oil.

This makes a fairly liquid dark green puree.

Crush the 2 remaining garlic cloves with 1 teaspoon sea salt.

Stir into the puree along with a further 75ml oil.

Season to taste.

Cook the farfalle in a generous amount of boiling salted water then drain thoroughly.

Put the pasta into the sauce and stir until each piece is thickly coated.

Pour in the remaining olive oil and serve with Parmesan.

Serves 6

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