Cavolo nero pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 garlic cloves
- 200g cavolo nero, woody stalks removed, roughly chopped
- 40g parmesan or vegetarian alternative, grated
- 10g basil, roughly torn
- 150g fresh lasagne sheets, roughly torn
- 1 tsp chilli flakes
Method
- STEP 1
Bring a large pan of salted water to the boil. Peel the garlic cloves and boil with the cavolo nero for 4-5 mins, then transfer to a blender or food processor using a slotted spoon (keep the water boiling, as you will use it to cook the pasta). Add 30g of the cheese, the basil and a splash of the cooking water to the cavolo nero mixture, season, then blitz until smooth and bright green. Transfer to a wide frying pan and warm through over a low heat.
- STEP 2
Cook the torn lasagne sheets in the pan of boiling water for 2-3 mins until just cooked, stirring to separate. Transfer to the sauce using tongs, and mix to combine.
- STEP 3
Divide the pasta between two bowls, then sprinkle over the chilli flakes and remaining cheese.
