Waitrose and Partners
Black garlic, lemon & cavolo nero pasta with ricotta

Black garlic, lemon & cavolo nero pasta with ricotta

Savoury and sweet black garlic cloves and tangy, bitter cavolo nero leaves add depth of flavour to this simple pasta and ricotta dish.

5 out of 5 stars(1) Rate this recipe
Low in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

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  • 180g casarecce pasta
  • 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 Rich Dark Black Garlic, mashed
  • 4 tbsp ricotta
  • chilli flakes, to taste
  • 2 sprig/s lemon thyme


  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.


Typical values per serving when made using specific products in recipe


2,266kJ/ 539kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating