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Cook
6m
Ingredients
Method
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Step 1
Bring a large pan of water to the boil. Season heavily with salt and add the pasta.
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For
2
M
I
2
bunch
Cavolo nero, big (approx, but don’t get too hung up on weighing)
3
clove
Garlic, peeled
25
g
Pecorino, grated
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Cooking method
Of course you can cook the cavolo Nero and the pasta in separate pans. Cooking them together does require a bit of “fishing” when you need to scoop out the leaves and the garlic cloves but it just makes sense to me to do it all in one pan and then when you add the water to the blended sauce you get some of the starchy goodness from the pasta to make your sauce glossy and delicious. But of course you can do them separately at the same time - or cook the leaves and garlic in the water, get the sauce done, and then cook the pasta in the leftover water. Whatever you like, however you want to do it, it will be great.
Garlic
Oh I know, 3 cloves of garlic?! Yes! You are boiling them so they really mellow out and the flavour is very gentle I promise.
Pasta
I always get lots of questions about this pasta shape when I post it on Instagram - it’s called conchigliette pasta, it’s little shells and you can get it most supermarkets and if not definitely amazon or Ocado. But of course, any pasta shape will do, orzo would also be very good with this, and this green sauce would also be great stirred through a risotto.
Greens
This sauce is really based around the cavolo Nero. If you can’t find cavolo Nero then of course you can use other greens, kale, spinach but it will have quite a different taste. Cavolo Nero is in abundance at this time of year so it should be readily available. Beware if you use a lot of spinach you will need to season it very well and counterbalance the strong iron flavour that you can get. None of that is bad but it will be a different dish and you must taste as you go!
Garnish
You know I never like to serve a naked dish and always always go in with a garnish of sorts. Because of the rich greenness of this dish, it really benefits from the soft creaminess of the ricotta. It’s such a good combination but other creamy cheeses would work too like burrata, a little mascarpone. I love the combination of the chilli and the lemon - the lemon cuts through the richness and the chilli brings the fire! But of course, you can use whatever you like. Something crunchy would also be v good - maybe some crispy fried breadcrumbs, or toasted pine nuts, that kind of thing.
Very Very Happy Christmas to all of you. Hope you have a wonderful time and I will
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Made it?
Autumn,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
6m
Ingredients
Method
Turn cooking mode on
Step 1
Bring a large pan of water to the boil. Season heavily with salt and add the pasta.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
bunch
Cavolo nero, big (approx, but don’t get too hung up on weighing)
3
clove
Garlic, peeled
25
g
Pecorino, grated
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cooking method
Of course you can cook the cavolo Nero and the pasta in separate pans. Cooking them together does require a bit of “fishing” when you need to scoop out the leaves and the garlic cloves but it just makes sense to me to do it all in one pan and then when you add the water to the blended sauce you get some of the starchy goodness from the pasta to make your sauce glossy and delicious. But of course you can do them separately at the same time - or cook the leaves and garlic in the water, get the sauce done, and then cook the pasta in the leftover water. Whatever you like, however you want to do it, it will be great.
Garlic
Oh I know, 3 cloves of garlic?! Yes! You are boiling them so they really mellow out and the flavour is very gentle I promise.
Pasta
I always get lots of questions about this pasta shape when I post it on Instagram - it’s called conchigliette pasta, it’s little shells and you can get it most supermarkets and if not definitely amazon or Ocado. But of course, any pasta shape will do, orzo would also be very good with this, and this green sauce would also be great stirred through a risotto.
Greens
This sauce is really based around the cavolo Nero. If you can’t find cavolo Nero then of course you can use other greens, kale, spinach but it will have quite a different taste. Cavolo Nero is in abundance at this time of year so it should be readily available. Beware if you use a lot of spinach you will need to season it very well and counterbalance the strong iron flavour that you can get. None of that is bad but it will be a different dish and you must taste as you go!
Garnish
You know I never like to serve a naked dish and always always go in with a garnish of sorts. Because of the rich greenness of this dish, it really benefits from the soft creaminess of the ricotta. It’s such a good combination but other creamy cheeses would work too like burrata, a little mascarpone. I love the combination of the chilli and the lemon - the lemon cuts through the richness and the chilli brings the fire! But of course, you can use whatever you like. Something crunchy would also be v good - maybe some crispy fried breadcrumbs, or toasted pine nuts, that kind of thing.
Very Very Happy Christmas to all of you. Hope you have a wonderful time and I will
Only visible to you
Made it?
Autumn,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
