Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Kale Pasta with Crispy Mixed Mushrooms
Cavolo nero blanched and blitzed with olive oil and lemon into a vivid green sauce. Mushrooms roasted until they crisp, then crème fraîche at the bowl.
Alannah Wiseman
Feeds: 4-5
20 minutes
Ingredients
- 450g Northern Pasta Co gigli
-
150g mixed mushrooms, torn into bite sized pieces
-
100ml extra virgin olive oil
-
200g cavolo nero, destemmed
-
1 garlic clove, peeled
-
1 tsp chilli flakes
-
zest and juice of 1 lemon
-
sea salt and freshly ground black pepper
-
4-5 tbsp creme fraiche, to serve
-
50g Parmesan, finely grated, to serve
Gigli
From: £4.95
Method
1
Preheat the oven to 200C/180 Fan. Line a baking tray with baking paper and add the mushroom pieces. Toss with 1 tablespoon of the olive oil and plenty of salt and pepper and roast for 20 minutes until golden and crispy.
2
Put a large pan of salted water on to boil. Once boiling, add the cavolo nero and boil for 3 minutes. Add the garlic clove and boil for a further minute.
3
Carefully transfer the cavolo nero and garlic to a blender with tongs. Add the gigli to the pan of boiling water, topping up with a little more water than necessary. Cook for 1 minute less than packet instructions.
4
Add the remaining olive oil, chilli flakes, lemon zest and juice and plenty of salt and black pepper to the blender and blitz until smooth.
5
Drain the pasta, reserving a mugful of pasta water and return to the pan on a low heat. Add the cavolo nero sauce and enough pasta water to reach your desired consistency.
6
Divide the pasta between bowls and top with creme fraiche, crispy mushrooms and Parmesan.
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