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Cavolo nero pasta

Name: Cavolo nero pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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

Rustle up this easy pasta dish served with a vibrant green sauce, thanks to the cavolo nero. It comes together in a flash – on the table in just 20 minutes

20 min total 5 min prep 15 min cook 2 400 cal

Ingredients

2 serv.

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

Instructions

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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.
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.
3 Divide the pasta between two bowls, then sprinkle over the chilli flakes and remaining cheese.