Directions
- 1Strip the cavolo nero leaves from their stems and rinse them. Peel the garlic cloves.
- 2Bring a large saucepan of salted water to the boil.
- 3Add the cavolo nero and garlic to the boiling water and boil for 2 minutes until tender.
- 4Prepare an ice bath in a bowl.
- 5Drain the blanched cavolo nero and garlic and transfer them to the ice bath to cool.
- 6Squeeze out any excess water from the cavolo nero.
- 7Place the cavolo nero and garlic into a blender.
- 8Add cottage cheese to the blender.
- 9Add light soft cheese to the blender.
- 10Add 50g of grated Parmesan cheese to the blender.
- 11Add a couple of tablespoons of the blanching water to the blender along with a pinch of salt and pepper.
- 12Blitz until smooth, adding more water if it's not blending.
- 13Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente.
- 14Tip the drained pasta into a large bowl.
- 15Pour the green sauce over the pasta and toss until fully coated.
- 16Add the shredded chicken and toss again to warm it through.
- 17Squeeze over lemon juice and season to taste.
- 18Serve with the remaining Parmesan, a drizzle of olive oil, and a pinch of chili flakes.
Ingredients
- 240 g Fusilli Pasta
- 400 g Cavolo Nero
- 4 Garlic Cloves
- 160 g Cottage Cheese
- 40 g Light Soft Cheese
- 50 g Parmesan
- 200 g Cooked Shredded Chicken
- 1 Lemon
- 10 g Parmesan (to serve)
- Pinch Dried Chilli Flakes
- Olive Oil Drizzle
- Salt
- 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.
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