zoom

    Save to your scrapbook

    Black garlic, lemon & cavolo nero pasta with ricotta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Black garlic, lemon & cavolo nero pasta with ricotta

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2

    Ingredients

    180g casarecce
    200g pack cavolo nero
    1 tbsp extra virgin olive oil
    1 unwaxed 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 

    Method

    1. Cook the pasta in a large pan of salted boiling water according to 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 pasta cooking water, then drain well.

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

    4. Divide between 2 bowls, topping each with some ricotta, then scatter over a few chilli flakes to taste and the leaves from the lemon thyme. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary