Super Green Pasta

30 mins
Serves 2
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Directions

  1. 1Strip the cavolo nero leaves from their stems and rinse them. Peel the garlic cloves.
  2. 2Strip the cavolo nero leaves from their stems and rinse them. Peel the garlic cloves.
  3. 3Strip the cavolo nero leaves from their stems and rinse them. Peel the garlic cloves.
  4. 4Bring a large saucepan of salted water to the boil.
  5. 5Bring a large saucepan of salted water to the boil.
  6. 6Bring a large saucepan of salted water to the boil.
  7. 7Add the cavolo nero and garlic to the boiling water and boil for 2 minutes until tender.
  8. 8Add the cavolo nero and garlic to the boiling water and boil for 2 minutes until tender.
  9. 9Add the cavolo nero and garlic to the boiling water and boil for 2 minutes until tender.
  10. 10Prepare an ice bath in a bowl.
  11. 11Prepare an ice bath in a bowl.
  12. 12Prepare an ice bath in a bowl.
  13. 13Drain the blanched cavolo nero and garlic and transfer them to the ice bath to cool.
  14. 14Drain the blanched cavolo nero and garlic and transfer them to the ice bath to cool.
  15. 15Drain the blanched cavolo nero and garlic and transfer them to the ice bath to cool.
  16. 16Squeeze out any excess water from the cavolo nero.
  17. 17Squeeze out any excess water from the cavolo nero.
  18. 18Squeeze out any excess water from the cavolo nero.
  19. 19Place the cavolo nero and garlic into a blender.
  20. 20Place the cavolo nero and garlic into a blender.
  21. 21Place the cavolo nero and garlic into a blender.
  22. 22Add cottage cheese to the blender.
  23. 23Add cottage cheese to the blender.
  24. 24Add cottage cheese to the blender.
  25. 25Add light soft cheese to the blender.
  26. 26Add light soft cheese to the blender.
  27. 27Add light soft cheese to the blender.
  28. 28Add 50g of grated Parmesan cheese to the blender.
  29. 29Add 50g of grated Parmesan cheese to the blender.
  30. 30Add 50g of grated Parmesan cheese to the blender.
  31. 31Add a couple of tablespoons of the blanching water to the blender along with a pinch of salt and pepper.
  32. 32Add a couple of tablespoons of the blanching water to the blender along with a pinch of salt and pepper.
  33. 33Add a couple of tablespoons of the blanching water to the blender along with a pinch of salt and pepper.
  34. 34Blitz until smooth, adding more water if it's not blending.
  35. 35Blitz until smooth, adding more water if it's not blending.
  36. 36Blitz until smooth, adding more water if it's not blending.
  37. 37Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
  38. 38Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
  39. 39Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
  40. 40Tip the drained pasta into a large bowl.
  41. 41Tip the drained pasta into a large bowl.
  42. 42Tip the drained pasta into a large bowl.
  43. 43Pour the green sauce over the pasta and toss until fully coated.
  44. 44Pour the green sauce over the pasta and toss until fully coated.
  45. 45Pour the green sauce over the pasta and toss until fully coated.
  46. 46Add the shredded chicken and toss again to warm it through.
  47. 47Add the shredded chicken and toss again to warm it through.
  48. 48Add the shredded chicken and toss again to warm it through.
  49. 49Squeeze over lemon juice and season to taste.
  50. 50Squeeze over lemon juice and season to taste.
  51. 51Squeeze over lemon juice and season to taste.
  52. 52Serve with the remaining Parmesan, a drizzle of olive oil, and a pinch of chili flakes.
  53. 53Serve with the remaining Parmesan, a drizzle of olive oil, and a pinch of chili flakes.
  54. 54Serve with the remaining Parmesan, a drizzle of olive oil, and a pinch of chili flakes.

Ingredients

  • 240 g Fusilli Pasta
  • 240 g Fusilli Pasta
  • 240 g Fusilli Pasta
  • 400 g Cavolo Nero
  • 400 g Cavolo Nero
  • 400 g Cavolo Nero
  • 4 Garlic Cloves
  • 4 Garlic Cloves
  • 4 Garlic Cloves
  • 160 g Cottage Cheese
  • 160 g Cottage Cheese
  • 160 g Cottage Cheese
  • 40 g Light Soft Cheese
  • 40 g Light Soft Cheese
  • 40 g Light Soft Cheese
  • 50 g Parmesan
  • 50 g Parmesan
  • 50 g Parmesan
  • 200 g Cooked Shredded Chicken
  • 200 g Cooked Shredded Chicken
  • 200 g Cooked Shredded Chicken
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • 10 g Parmesan (to serve)
  • 10 g Parmesan (to serve)
  • 10 g Parmesan (to serve)
  • Pinch Dried Chilli Flakes
  • Pinch Dried Chilli Flakes
  • Pinch Dried Chilli Flakes
  • Olive Oil Drizzle
  • Olive Oil Drizzle
  • Olive Oil Drizzle
  • Salt
  • Salt
  • Salt
  • pinch Pepper
  • pinch Pepper
  • pinch Pepper

Equipment

Large saucepanBlenderLarge bowl

Tips

  • Refresh cavolo nero in iced water to lock in the color.
  • If the sauce is not blending, add more blanching water.
  • If the sauce feels too loose, keep tossing.
  • If the chicken is cold, pop the bowl over the hot saucepan to gently heat.