Cavolo Nero Pasta with Ricotta and Chilli

Updated at: Tue, 13 Feb 2024 16:10:31 GMT

Step 1

Bring a large pot of water to the boil while you prep the cavolo nero. Use your hand to strip the dark, leafy part away from the stalk. Roughly chop the dark leaves and stalks separately and peel the garlic cloves. Prepare a bowl of ice water to cool the greens after blanching.

Step 2

Add the chopped stalks to the boiling water along with the peeled garlic cloves. Cook for 2 minutes before adding the cavolo nero leaves and spinach. Cook for 1 more minute then transfer everything from the boiling water to the ice bath. Leave to cool before you make the sauce.

Step 3

Tip the pasta into the same boiling water and cook according to the packet . Reserve a cup of the pasta water.

Step 4

Squeeze as much water as possible from the greens and add to a blender along with a pinch of chilli (if desired), the lemon zest and juice, the olive oil, half the ricotta and some salt and pepper. Blend into a smooth, bright green sauce.

Step 5

Drain the pasta once ready and pour in the green sauce. Mix well and taste for seasoning. Loosen with a splash of pasta water if needed.

Step 6

Plate up and top with the remaining ricotta, a pinch of chilli flakes and an extra squeeze of lemon.

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