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  • Seasonal local food recipe No.373 – Tagliatelle with cavolo nero, chickpeas and pecorino

    Posted on November 19th, 2017 charlotte No comments

    We’re so fortunate to have cavolo nero on our field and extra supplies available from our neighbours at Restharrow Farm, Trebetherick. This quick and easy supper dish comes from BBC Food.

    Ingredients
    large handful cavolo nero, or kale
    100ml olive oil
    2 lemons, zest only
    ½ lemon, juice only
    200g cooked chickpeas
    500g fresh tagliatelle pasta, or similar
    salt
    freshly ground black pepper
    100g pecorino or other hard cheese, finely grated

    Method

    Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.

    Heat the olive oil in a wide pan and fry the cavolo nero in it 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 two or three minutes until just tender.

    Drain the pasta and stir it into the kale with the lemon zest and juice, the 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.

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