Cavolo Nero Pasta with Ricotta and Chilli

Name: Cavolo Nero Pasta with Ricotta and Chilli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 100g Baby Spinach; 400g Pasta; Maldon Salt, to taste; 250g Ricotta; 0.5 tsp Chilli Flakes; 1 Lemon, juice and zest; 200g Cavolo Nero; 2 Garlic Cloves, peeled; 4 tbsp Extra Virgin Olive Oil

10m prep time

20m total time

Easy level

9 ingredients

This is some seriously green pasta. So green it looks healthy... Well, you'd be right. The sauce contains cavolo nero and spinach which supply vitamins K, A and C, as well as many antioxidants, and ricotta for lots of protein and calcium. So, basically, what we're trying to say is that this bowl of pasta is perfect for when you *need* a salad, but you actually just want pasta. This recipe makes quite a lot of sauce, so we recommend freezing a few portions and cooking some fresh pasta when needed.

Method

Based on 4 servings, adjust as needed.

Step 1

Bring a large pot of water to the boil while you prep the cavolo nero. Use your hand to strip the dark, leafy part away from the stalk. Roughly chop the dark leaves and stalks separately and peel the garlic cloves. Prepare a bowl of ice water to cool the greens after blanching.

Step 2

Add the chopped stalks to the boiling water along with the peeled garlic cloves. Cook for 2 minutes before adding the cavolo nero leaves and spinach. Cook for 1 more minute then transfer everything from the boiling water to the ice bath. Leave to cool before you make the sauce.

Step 3

Tip the pasta into the same boiling water and cook according to the packet instructions. Reserve a cup of the pasta water.

Step 4

Squeeze as much water as possible from the greens and add to a blender along with a pinch of chilli (if desired), the lemon zest and juice, the olive oil, half the ricotta and some salt and pepper. Blend into a smooth, bright green sauce.