Cavolo nero orecchiette
Serves 2
Easy
Prep:
Cook:
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
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- 150g orecchiette
- 200g cavolo neroseparated into stems and leaves
- 1 tbsp olive oil
- 3 garlic clovescrushed
- 1 red chilli(deseeded if you like), finely chopped
- 1 banana shallotfinely chopped
- 1 lemonzested and juiced
- 75g ricotta
- 15g almondsroughly chopped and toasted
Nutrition: Per serving
- kcal480low
- fat17g
- saturates4g
- carbs59g
- sugars5g
- fibre9g
- protein19g
- salt0.3g
Method
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.
