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    Black garlic, lemon & cavolo nero pasta with ricotta

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    Black garlic, lemon & cavolo nero pasta with ricotta

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes

    Serves: 2


    180g casarecce pasta
    200g pack cavolo nero
    1 tbsp extra virgin olive oil
    1 lemon, zest and juice
    20g finely grated Parmigiano Reggiano
    5 cloves Cooks’ Ingredients Black Garlic, mashed
    4 tbsp ricotta
    Chilli flakes, to taste
    2 sprigs lemon thyme 


    1 Cook the pasta in a large pan of salted boiling water according to the pack instructions.

    2 Meanwhile, remove the stalks from the cavolo nero and roughly shred the leaves. Add to the pasta for the final minute of cooking. Reserve a mugful of the pasta cooking water, then drain well.

    3 Tip the pasta and cavolo nero back into the pan and add the olive oil, lemon juice and zest, Parmigiano Reggiano and black garlic. Stir together, adding a little of the cooking water, until combined. Season to taste.

    4 Divide between two bowls, topping each with half the ricotta then scatter over a few chilli flakes to taste and the stripped leaves of lemon thyme. 

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