Black garlic, lemon & cavolo nero pasta with ricotta

Name: Black garlic, lemon & cavolo nero pasta with ricotta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 180 g casarecce pasta; 200 g pack cavolo nero; 1 tbsp extra virgin olive oil; 1 unwaxed lemon, zest and juice; 20 g 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

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

5 out of 5 stars(1) Rate this recipe

Low in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook12 mins
Total time22 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe