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Black garlic, lemon & cavolo nero pasta with ricotta
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180g casarecce pasta
200g pack cavolo nero
1 tbsp extra virgin olive oil
1 lemon, zest and juice
20g finely grated Parmigiano Reggiano
5 cloves Cooks’ Ingredients Black Garlic, mashed
4 tbsp ricotta
Chilli flakes, to taste
2 sprigs lemon thyme
1 Cook the pasta in a large pan of salted boiling water according to the 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 the pasta cooking water, then drain well.
3 Tip the pasta and cavolo nero back into the pan and add the olive oil, lemon juice and zest, Parmigiano Reggiano and black garlic. Stir together, adding a little of the cooking water, until combined. Season to taste.
4 Divide between two bowls, topping each with half the ricotta then scatter over a few chilli flakes to taste and the stripped leaves of lemon thyme.
Typical values per serving:
1 of your 5 a day/ low in saturated fat
This recipe was first published in December 2020.