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.
Low in saturated fat1 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook12 mins
Total time22 mins
Ingredients
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
Method
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.
