Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Ingredients
- 120g of Northern Pasta Co Casarecce
-
2 large red spring onion, halved lengthways
-
30ml of extra virgin olive oil
-
1 lemon, juice only
-
2 tbsp of hot honey
-
1 tsp of chilli flakes, optional
-
1 tsp of whole grain mustard
-
80g of black olives, halved
-
1 tin of good quality tuna, drained
-
2 large handfuls of rocket or salad leaves of your choice
Casarecce
From: £4.95
Method
1
Start by preheating the oven to 180 fan. Place a large pan of well salted water on to boil for the pasta.
2
Drizzle a little oil in a frying pan and place on a medium high heat. Add the spring onions cut side down and fry for 3-4 minutes until browned and golden. Remove from the pan and into an oven tray, then place into the oven and roast for 15-20 minutes until softened.
3
Add the Casarecce to the boiling water and cook for X minutes until al-dente.
4
Meanwhile, make the dressing by adding the olive oil, lemon juice, honey, chilli flakes and mustard to a large bowl. Season well with salt and pepper and stir together.
5
Drain the Casarecce once cooked and run under cold water to cool down for a few seconds. Add to the bowl with the dressing along with the olives and roasted spring onion. Stir together and leave to cool down for a couple of minutes in order to not wilt the rocket.
6
After a few minutes, add the tuna and rocket. Toss together gently then divide between 2 bowls and finish with an extra drizzle of extra virgin oil to finish.
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