Pici al Pesto di Cavolo Nero | Fattoria La Vialla

Ingredients

• 600 g pici
• 500 g Tuscan kale (if you can’t find it, you can use another kind of kale or cabbage)
• 50 g almonds
• 15 g pine nuts
• 1 clove of garlic
• 50 g Parmigiano Reggiano
• 50 g aged Tuscan pecorino cheese
• 10 tbsp Extra Virgin Olive Oil
• coarse salt