zoom Cavolo nero pasta with chickpeas, chilli & garlic
  • Save to your scrapbook
  • Save to your scrapbook

    Cavolo nero pasta with chickpeas, chilli & garlic

    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
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cavolo nero pasta with chickpeas, chilli & garlic

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    200g pack cavolo nero, trimmed
    3 cloves garlic, sliced
    1 red chilli, sliced
    400g can chickpeas, drained and rinsed
    3 tbsp extra virgin olive oil
    300g spaghetti
    1 small lemon, zest and a squeeze of juice
    25g Parmigiano Reggiano, finely grated (or vegetarian alternative) 

    Method

    1. Strip the leaves from the cavolo nero stalks and set aside. Finely slice the stalks and place in a cold, large frying or saute pan with the garlic, chilli, chickpeas and oil. Season and place over a medium heat, frying gently for 4-5 minutes.

    2. Meanwhile, cook the spaghetti in a large pan of salted boiling water for 1 minute less than stated on the pack. Scoop out a large mugful of the cooking water before draining.

    3. Roughly crush the chickpeas in the pan with a potato masher. Roughly shred the cavolo nero leaves, and stir into the pan, cooking for another 3-4 minutes until wilted. Add the drained pasta to the pan with 5 tbsp pasta cooking water, the lemon zest and a squeeze of juice and half of the cheese. Toss together, season and serve sprinkled with the remaining cheese.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary