1Bring a large saucepan of salted water to the boil.
2Bring a large saucepan of salted water to the boil.
3Bring a large saucepan of salted water to the boil.
4Strip the cavolo nero leaves from their stems and give them a rinse.
5Strip the cavolo nero leaves from their stems and give them a rinse.
6Strip the cavolo nero leaves from their stems and give them a rinse.
7Peel the garlic cloves.
8Peel the garlic cloves.
9Peel the garlic cloves.
10Chuck the cavolo nero and garlic into the boiling water.
11Chuck the cavolo nero and garlic into the boiling water.
12Chuck the cavolo nero and garlic into the boiling water.
13Boil for 2 minutes until tender, then drain and leave to cool slightly.
14Boil for 2 minutes until tender, then drain and leave to cool slightly.
15Boil for 2 minutes until tender, then drain and leave to cool slightly.
16Zest and juice the lemon.
17Zest and juice the lemon.
18Zest and juice the lemon.
19Grate the Parmesan.
20Grate the Parmesan.
21Grate the Parmesan.
22Squeeze out any excess water from the cavolo nero.
23Squeeze out any excess water from the cavolo nero.
24Squeeze out any excess water from the cavolo nero.
25Chuck 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.
26Chuck 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.
27Chuck 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.
28Blitz until smooth, adding more water if it's not blending.
29Blitz until smooth, adding more water if it's not blending.
30Blitz until smooth, adding more water if it's not blending.
31Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
32Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
33Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
34Tip the drained pasta into a large bowl.
35Tip the drained pasta into a large bowl.
36Tip the drained pasta into a large bowl.
37Pour over the green sauce and toss until fully coated.
38Pour over the green sauce and toss until fully coated.
39Pour over the green sauce and toss until fully coated.
40Add the shredded chicken and toss again to warm it through.
41Add the shredded chicken and toss again to warm it through.
42Add the shredded chicken and toss again to warm it through.
43Squeeze over the lemon juice, season to taste.
44Squeeze over the lemon juice, season to taste.
45Squeeze over the lemon juice, season to taste.
46Serve with the remaining Parmesan, a drizzle of olive oil and a pinch of chilli flakes.
47Serve with the remaining Parmesan, a drizzle of olive oil and a pinch of chilli flakes.
48Serve with the remaining Parmesan, a drizzle of olive oil and a pinch of chilli flakes.
Ingredients
200 g Fusilli Pasta
200 g Fusilli Pasta
200 g Fusilli Pasta
300 g Cavolo Nero
300 g Cavolo Nero
300 g Cavolo Nero
3 Garlic Cloves
3 Garlic Cloves
3 Garlic Cloves
160 g Cottage Cheese
160 g Cottage Cheese
160 g Cottage Cheese
40 g Light Cream Cheese
40 g Light Cream Cheese
40 g Light Cream Cheese
40 g Parmesan
40 g Parmesan
40 g Parmesan
150 g Cooked Shredded Chicken
150 g Cooked Shredded Chicken
150 g Cooked Shredded Chicken
1 Lemon
1 Lemon
1 Lemon
10 g Parmesan
10 g Parmesan
10 g Parmesan
1 Pinch Dried Chilli Flakes
1 Pinch Dried Chilli Flakes
1 Pinch Dried Chilli Flakes
1 Drizzle Olive Oil
1 Drizzle Olive Oil
1 Drizzle Olive Oil
Salt
Salt
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.