Tagliatelle With Cavolo Nero, Chickpeas And Pecorino
This vibrant and flavorful dish combines tender cavolo nero, creamy chickpeas, and tangy lemon zest over a bed of fresh tagliatelle pasta. With a sprinkle of salty pecorino cheese, this hearty dish is perfect for a cozy weeknight dinner or a gathering with friends.
— Constant Cookbook
Ingredients
- large handful cavolo nerokale
- 100ml/3½fl oz olive oil
- 2 lemons
- ½ lemon
- 200g/7oz cooked chickpeas
- 500g/1lb 2oz fresh tagliatelle
- salt
- freshly ground black pepper
- 100g/3½oz pecorino
Instructions
- Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely.
- Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly.
- At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2â3 minutes until just tender.
- Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 713kcal
- Carbohydrate Content: 77g
- Fat Content: 31g
- Fiber Content: 8g
- Protein Content: 28g
- Saturated Fat Content: 8.5g
- Sugar Content: 4.5g
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