Cavolo Nero Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Whole wheat spaghetti
- 200 g Cavolo nero (destemmed and chopped)
- 1 tbsp Olive oil (extra virgin; to cook)
- 2 tablespoons Olive oil (extra virgin; for the dressing)
- 2 Garlic cloves (crushed)
- 1 Lemon (juice and zest only)
- 30 g Parmesan (grated)
- 10 Olives (halved)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- Pine nuts (optional)
Method
- Add 140 g Whole wheat spaghetti to a pan of boiling water and cook according to the packet instructions.
- Heat 1 tbsp Olive oil in a large pan over a low heat. Add 200 g Cavolo nero and cook for 4-5 minutes.
- Add 2 Garlic cloves and cook for a further 1 minute.
- Drain the spaghetti and reserve 50ml/0.25cup of the pasta water. Add the spaghetti and water to the pan.
- Add 2 tbsp Olive oil, juice and zest of 1 Lemon, 10 Olives, 1 pinch Sea salt, 1 pinch Black pepper and 30 g Parmesan.
- Mix everything together until the cheese has melted. Serve topped with extra Parmesan and some Pine nuts (optional).