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

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.

Preparation time: less than 30 mins
Cooking time: less than 10 mins

Serves 4

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
freshly ground black pepper
100g pecorino or other hard cheese, finely grated


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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