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Ingredients

Method

  • STEP 1

    Bring a large pan of salted water to the boil. Peel the garlic cloves and boil with the cavolo nero for 4-5 mins, then transfer to a blender or food processor using a slotted spoon (keep the water boiling, as you will use it to cook the pasta). Add 30g of the cheese, the basil and a splash of the cooking water to the cavolo nero mixture, season, then blitz until smooth and bright green. Transfer to a wide frying pan and warm through over a low heat.

  • STEP 2

    Cook the torn lasagne sheets in the pan of boiling water for 2-3 mins until just cooked, stirring to separate. Transfer to the sauce using tongs, and mix to combine.

  • STEP 3

    Divide the pasta between two bowls, then sprinkle over the chilli flakes and remaining cheese.

Goes well with

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