Cavolo nero orecchiette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 150g orecchiette
- 200g cavolo nero, separated into stems and leaves
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1 red chilli (deseeded if you like), finely chopped
- 1 banana shallot, finely chopped
- 1 lemon, zested and juiced
- 75g ricotta
- 15g almonds, roughly chopped and toasted
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.
