Trofie with cavolo nero, anchovies & walnuts

Name: Trofie with cavolo nero, anchovies & walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 g pack cavolo nero, stalks removed; 175 g No.1 Trofie; 1 tbsp olive oil; 6 anchovies, drained; 2 cloves garlic, finely sliced; ½ tsp chilli flakes; 30 g walnuts, chopped; 20 g Parmigiano Reggiano, finely grated; 1 unwaxed lemon, zest and juice; 1 tbsp extra virgin olive oil

A bold green sauce to cling perfectly to the twists of trofie pasta.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g pack cavolo nero, stalks removed
175g No.1 Trofie
1 tbsp olive oil
6 anchovies, drained
2 cloves garlic, finely sliced
½ tsp chilli flakes
30g walnuts, chopped
20g Parmigiano Reggiano, finely grated
1 unwaxed lemon, zest and juice
1 tbsp extra virgin olive oil

Bring a large saucepan of salted water to the boil. Blanch the cavolo nero for 3 minutes, then remove with tongs to a colander to cool slightly. Cook the pasta in the same pan according to pack instructions.
Warm the olive oil in a large frying pan over a medium heat, then add the anchovies, garlic and chilli flakes and fry for 2 minutes, until the anchovies break down and the garlic turns light golden. Squeeze excess water from the cavolo nero, finely chop, add to the pan, then fry for 5 minutes until softened.
Add most of the walnuts and parmesan to the cavolo nero, remove half the mixture to a small food processor or blender and blitz until smooth, adding a little water if needed. Drain the trofie (reserve a mug of cooking water), and add to the pan of cavolo nero with the sauce.
Mix well over the heat, adding splashes of reserved pasta water if needed. Add the lemon zest, half the juice and the extra virgin olive oil, mix well and season to taste. Divide between serving bowls, top with the remaining walnuts and cheese, then serve.