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Black garlic, lemon & cavolo nero pasta with ricotta

Black garlic, lemon & cavolo nero pasta with ricotta

By Abigail Gutierrez
10’ Prep time
12’ Cook time
22’ Total time
539 Calories
2 Serving

Summary

Savoury and sweet black garlic cloves and tangy, bitter cavolo nero leaves add depth of flavour to this simple pasta and ricotta dish.
Abigail Gutierrez 0 Followers

Step by Step

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Step 1

Cook the pasta in a large pan of salted boiling water according to pack instructions.
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Step 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 pasta cooking water, then drain well.
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Step 3

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.
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Step 4

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.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
  • Lemon thyme
    Lemon thyme
    2 sprig/s
  • Ricotta
    Ricotta
    4 tbsp
  • Cavolo nero
    Cavolo nero
    200 grams
  • Dark black garlic
    Dark black garlic
    5
  • Parmigiano reggiano
    Parmigiano reggiano
    20 grams
  • Casarecce pasta
    Casarecce pasta
    180 grams
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