Farfalle al Cavolo Nero con Olio Nuovo

• 1.1 kg (2.½ lb) cavolo nero leaves
• sea salt and freshly ground black pepper

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 purée. In the last couple of seconds, pour into the processor about 75 ml (2.½ fl oz) of the oil. This make