Tagliatelle with cavolo nero, chickpeas and pecorino
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
Quick, easy and healthy. This pasta recipe is on the table in less than 20 minutes.
Each serving provides 713kcal, 28g protein, 77g carbohydrate (of which 4.5g sugars), 31g fat (of which 8.5g saturates), 8g fibre and 0.5g salt.
By Denis Cotter
From Veg Talk
Ingredients
- cavolo nero: large handful cavolo nero, or kale
- olive oil: 100ml/3½fl oz olive oil
- lemonslemon: 2 lemons, zest of both and juice of ½ lemon only
- chickpeas: 200g/7oz chickpeas
- tagliatelle: 500g/1lb 2oz fresh tagliatelle pasta, or similar
- black pepper: salt and freshly ground black pepper
- pecorino: 100²µ/3½´Ç³ú pecorino or other hard cheese, finely grated
Method
Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely.
Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly.
At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender.
Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over.
