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Make sauce | Heat an inch of boiling salted water in a large frying pan until boiling, add the cavolo nero leaves for 1 mins or until softened then drain and rinse under cold water
Add ¾ of the cooked cavolo nero leaves, basil, stock pot, and tahini to the blender | Blend until smooth, adding a little milk if needed | Reserve the pan
Start sauce | Heat a drizzle of extra virgin olive oil in the reserved frying pan over a medium high heat | Add the cavolo nero stems and cook for 5-6 minutes until soft | add in the garlic and cook for a minute until fragrant
Cook pasta | Cook pasta according to packet instructions in boiling salted water, drain, reserving a decent amount of pasta water
Combine and serve | Add the drained pasta to the frying pan | Tip in the blended sauce over the pasta on a low heat | Rinse the blender with the milk to get all the sauce out and add to the pan | Loosen with more pasta water if needed | Taste and season with salt pepper and lemon juice | Divide between bowls, top with burrata or superstraccia and a drizzle of herb, extra virgin, or chilli oil