Savoury and sweet black garlic cloves and tangy, bitter cavolo nero leaves add depth of flavour to this simple pasta and ricotta dish.
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Cook the pasta in a large pan of salted boiling water according to pack instructions.
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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,266kJ/ 539kcals |
|---|---|
Fat | 16g |
Saturated Fat | 5.5g |
Carbohydrates | 72g |
Sugars | 4.4g |
Fibre | 7.9g |
Protein | 24g |
Salt | 0.9g |
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