1Bring a large saucepan of salted water to the boil.
2Strip the cavolo nero leaves from their stems and give them a rinse.
3Peel the garlic cloves.
4Chuck the cavolo nero and garlic into the boiling water.
5Boil for 2 minutes until tender, then drain and leave to cool slightly.
6Zest and juice the lemon.
7Grate the Parmesan.
8Squeeze out any excess water from the cavolo nero.
9Chuck the cavolo nero into a blender with the garlic, cottage cheese, soft cheese, 40g grated Parmesan, a pinch of salt and pepper, and a couple of tablespoons of the blanching water.
10Blitz until smooth, adding more water if it's not blending.
11Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
12Tip the drained pasta into a large bowl.
13Pour over the green sauce and toss until fully coated.
14Add the shredded chicken and toss again to warm it through.
15Squeeze over the lemon juice, season to taste.
16Serve with the remaining Parmesan, a drizzle of olive oil and a pinch of chilli flakes.
Ingredients
200 g Fusilli Pasta
300 g Cavolo Nero
3 Garlic Cloves
160 g Cottage Cheese
40 g Light Cream Cheese
40 g Parmesan
150 g Cooked Shredded Chicken
1 Lemon
10 g Parmesan
1 Pinch Dried Chilli Flakes
1 Drizzle Olive Oil
Salt
Equipment
large saucepanblenderlarge bowl
Tips
To lock in the color of the cavolo nero, refresh it in iced water after boiling.
If the sauce feels too loose, just keep tossing.
If the shredded chicken is still a bit cold after tossing with the sauce, pop the bowl over the hot saucepan to gently heat it through.