Black garlic, lemon and cavolo nero pasta with ricotta

A flavour-packed one-pan pasta dish that only takes 20 minutes to make.

Serves: 2

INGREDIENTS

180g casarecce pasta

200g pack cavolo nero

1 tbsp extra virgin olive oil

1 unwaxed lemon, zest and juice

20g finely grated Parmigiano Reggiano

5 cloves Cooks’ Ingredients Rich Dark Black Garlic, mashed

4 tbsp ricotta

chilli flakes, to taste

2 sprig/s lemon thyme

METHOD

Cook the pasta in a large pan of salted boiling water according to pack instructions.

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 pasta cooking water, then drain well.

Tip the pasta and cavolo nero back into the pan and add the olive oil, lemon zest and juice, Parmigiano Reggiano and black garlic. Stir together, adding a little cooking water, until combined, then season to taste.

Divide between 2 bowls, topping each with some ricotta, then scatter over a few chilli flakes to taste and the leaves from the lemon thyme.

Recipe credit: Waitrose

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