Super Green Pasta
Directions
- 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.
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