Cavolo nero orecchiette
Enjoy this easy-to-make, quick pasta. It’s full of goodness from the iron-rich cavolo nero, which is in season over the winter
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 150g orecchiette
- 200g cavolo nero, separated into stems and leaves
- 1tbsp olive oil
- 3garlic cloves, crushed
- 1red chilli (deseeded if you like), finely chopped
- 1banana shallot, finely chopped
- 1lemon, zested and juiced
- 75g ricotta
- 15g almonds, roughly chopped and toasted
Instructions
Step 1
Cook the orecchiette following pack instructions, then drain, reserving a mugful of the water. Finely chop the cavolo nero stems and leaves, keeping them separate. Heat the olive oil in a wide frying pan and cook the stems, garlic, chilli and shallot over a low heat for 5 mins until softened, then stir in the cavolo nero leaves. Fry until just wilted, then tip in the pasta and toss to combine.Step 2
Stir in the lemon zest and juice, and the ricotta along with a splash of the reserved pasta water to loosen, and season. Sprinkle the almonds over the top to serve.