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
- Serves: 2 persons
- 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
Step 1Cook 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 2Stir 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.