This is one of those super-easy pasta dishes that only takes about 15 minutes to get on the table. I served it as a starter for Sunday lunch yesterday topped with pancetta and salted ricotta and recommend you go easy on the seasoning if you plan to do the same. There’s no need to use three different cheeses if you don't have them in stock, just use what you have to hand.
Serves 4- 6 (or starters for 8 - 10)
400g cavolo nero
Large bunch of basil
1 - 2 garlic cloves
Pinch of crushed chilli flakes
4 tbsp grated Parmesan and /or Pecorino (I like a mix of both)
3 - 4 tbsp extra virgin olive oil400g - 600g pastaJuice of 1 lemon150g diced smoked pancetta (optional)
Grated salted ricotta, crumbled feta, grated Parmesan or Pecorino, to serve
Put a large pan of salted water on to boil. Cut the stalks out of the cavolo nero stems and get a large bowl of iced water ready.
Remove the large stems from basil and place the leaves in a bender with the garlic, chilli, Parmesan and / or pecorino.
Cook the cabbage in the boiling water for exactly 2 minutes then using tongs, lift out of the pan and into the iced water. Once cooled, drain, squeezing out the excess water then add to the blender.
Add the pasta to the pan of boiling water and cook for around 10 minutes until just done.
Meanwhile, tip the pancetta into a small frying and cook gently until crisp and golden.
When the pasta is nearly ready and a good ladleful or two of the salty, starchy cooking water to the blender and whizz until smooth. Add olive oil and lemon juice and whizz again, taste and add seasoning if needed but it shouldn’t need any.
Drain the pasta and toss with the sauce. Scatter with crispy pancetta and extra cheese and serve swiftly.
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