A nutritious pasta recipe from Georgina Hayden.
Ingredients
- 200 g Cavolo Nero
- 3 tbsp olive oil
- 3 garlic cloves finely sliced
- 2 sprigs rosemary
- 1 heaped tbsp tomato puree
- 2 tins chickpeas
- 1 litre vegetable stock
- 150 g small pasta shapes
- 60 g parmesan grated, plus the rind if available
- extra virgin olive oil additional Parmesan and a few pinches of chilli flakes (optional), to serve
Servings:
Instructions
- Discard the cavolo nero stalks and roughly chop the leaves.Place a large casserole or saucepan on a medium-low heat and add the olive oil, sliced garlic and rosemary sprigs. Fry for a minute or two until lightly golden. Stir in the tomato purée and fry for a further minute.
- Add the chickpeas and their liquid, season generously and crush them slightly with a potato masher. Add the stock, pasta and cavolo nero (and the Parmesan rind if you have it) and bring to the boil.
- Once bubbling, reduce the heat and cover. Simmer for 30 minutes and stir occasionally, adding extra water if it needs it. It should be creamy, like a thick soup or stew.
- Stir in the Parmesan and discard the rind. Taste for seasoning, and serve drizzled with a little extra-virgin olive oil, extra Parmesan and a pinch of red chilli flakes, if you like.
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