Remove the central stems from the Tuscan cabbage leaves and wash them under running water.
Blanch them in plenty of salted water for 2 minutes then remove them with a slotted spoon, keeping the cooking water hot. Cool the cabbage in cold water to conserve its colour and squeeze it gently.
Transfer the Tuscan cabbage leaves, walnuts and alloy to a mixer. Also add two ice cubes to keep the colour brighter. Dribble in the oil and blend the mixture intermittently until it is soft and smooth.
Add the pecorino cheese, blend again, add salt if required and stir thoroughly.
In the meantime, cook the spaghetti in plenty of salted water, drain it thoroughly and transfer it to a bowl. Dress with the Tuscan cabbage pesto. Stir thoroughly and serve with a final dusting of grated pecorino cheese and a dash of Zucchi chilli flavoured evo oil.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.