Black garlic, lemon & cavolo nero pasta with ricotta

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.