Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Northern Pasta X Bold Bean
Olives, rosemary and garlic fried until fragrant, then a whole jar of butter beans in with their liquor. Chicory for bitterness, ricotta if you want it softer.
admin
Feeds: 2
10 minutes
Ingredients
- 225g Northern Pasta Casarecce
-
1 tablespoon olive oil, plus extra to serve
-
150g kalamata olives, half sliced in half, half left whole
-
3 sprigs of fresh rosemary
-
A pinch of chilli flakes
-
3 fat garlic cloves, roughly chopped
-
1 lemon, plus extra wedges to serve
-
1/2 tsp brown sugar
-
1 x 700g jar of Bold Bean Co Queen Carlin Peas (or 2 x 400g tins of carlin peas), drained and rinsed
-
1 chicory, roughly chopped
-
Ricotta, to serve (optional)
Casarecce
From: £4.95
Method
1
1.Cook the pasta as per packet instructions.
2
2.Heat the olive oil in a frying pan and add the olives. Pick the leaves of the rosemary and add these to the pan along with the chilli flakes and garlic. Stir to combine.
3
3.Peel the skin of the lemon into strips then finely slice. Add these to the pan along with the brown sugar - this will help everything to caramelise - stir to combine and cook off for 1-2 minutes until aromatic.
4
3. Tip in the carlin peas and add half of the lemon juice and stir. Tip in the cooked pasta and toss well to combine.
5
4.Stir through the chopped chicory add a drizzle of oil - don’t be afraid to be generous here as this is providing all of the good fat to give it a glossy finish - and season well with black pepper and sea salt.
6
5.Serve into bowls, finish with an extra drizzle of olive oil and a squeeze of lemon (dollop over some ricotta for something a little creamier and indulgent!)
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
