{"id":8376,"date":"2016-06-23T01:03:58","date_gmt":"2016-06-23T01:03:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8376"},"modified":"2016-06-23T01:03:58","modified_gmt":"2016-06-23T01:03:58","slug":"spaghetto-pesto-di-cavolo-nero-primavera-cipolla-e-aglio","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8376","title":{"rendered":"spaghetto, pesto di cavolo nero, primavera cipolla e aglio"},"content":{"rendered":"

\"cav_nero_pasta\"<\/p>\n

This is a\u00a0wonderful dish. On Monday night it started out as one which\u00a0was pretty much\u00a0a\u00a0product of necessity, or at least of wanting to make\u00a0space in\u00a0the larder. Happy chance.<\/p>\n

I had a little cavolo nero, and a couple young\u00a0red onions for which I didn’t have any specific plans, there was a piece of Parmesan cheese I didn’t want to grow old, and of course I always have\u00a0some good pasta, and every other staple which would be needed for\u00a0a dish in which it would be featured.<\/p>\n

The recipe is from Jamie Oliver<\/a>;\u00a0I halved the amounts for the 2 of us. My “liquidiser” was\u00a0an ancient Osterizer.<\/p>\n

I used\u00a08\u00a0ounces of Afeltra spaghetto<\/em>, from Eataly, but\u00a0o<\/em>f course the fresh ingredients were very local.\u00a0Instead of a leek, I used two small red-tinged Japanese scallions from Norwich Meadows Farm, the cavalo nero<\/em> was from Eckerton Hill Farm, organic garlic was from Trader Joe’s, and the cheese was Parmigiano Reggiano Vacche Rosse<\/em>\u00a0from Buon Italia.<\/p>\n