Italian

Creamy greens pasta with lemon and cavolo nero pangrattato (breadcrumbs)

Name: Creamy greens pasta with lemon and cavolo nero pangrattato (breadcrumbs) recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 1/2 bunches cavolo nero, thick stems removed, leaves roughly torn; 500g dried rigatoni pasta; 60ml olive oil; 2 garlic cloves, crushed; 40g pecorino; 60g unsalted butter; 1 garlic clove, crushed; 150g day-old sourdough breadcrumbs; 1/2 tsp dried chilli flakes; Finely grated zest of 1 lemon; 20.00 ml extra virgin olive oil; 1/2 bunch cavolo nero, thick stems removed, leaves torn into 3cm pieces

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P82 Creamy greens pasta with lemon and cavolo nero pangrattato

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by Helena Moursellas

Mar 07, 2023

This herby green pasta combines creamy sauce and a delectable crunchy crumb for a delightful textural take on classic Italian food.

1 1/2 bunches cavolo nero, thick stems removed, leaves roughly torn
500g dried rigatoni pasta
1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, crushed
1/2 cup (40g) finely grated pecorino, plus extra to serve

Lemon and cavolo nero pangrattato

60g unsalted butter
1 garlic clove, crushed
150g day-old sourdough breadcrumbs
1/2 tsp dried chilli flakes
Finely grated zest of 1 lemon
1 tbs extra virgin olive oil
1/2 bunch cavolo nero, thick stems removed, leaves torn into 3cm pieces

Method

1.

For the lemon pangrattato, heat butter and garlic in a large frypan over medium heat. When butter begins to foam, scatter over the breadcrumbs and chilli flakes, and stir for 1-2 minutes until breadcrumbs are coated in butter. Cook, stirring occasionally, for 6-8 minutes until crispy and golden.
2.

Season to taste with salt flakes. Transfer to a bowl, toss through lemon zest and set aside. Reheat pan over high. Add one-third of the oil and, once hot, add one-third of the cavolo nero leaves. Cook, stirring, for 2-3 minutes until crispy. Remove from pan and repeat twice more with remaining oil and cavolo nero. Toss cavolo nero through pangrattato. Set aside.
3.

Meanwhile, to make the pasta, bring a large saucepan of salted water to the boil over high heat. Add cavolo nero and blanch for 30 seconds. Using tongs, transfer to a bowl of cold water to refresh.
4.

Add pasta to the pan and return to the boil. Cook for 7-8 minutes or according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking water. Return pasta to pan and cover to keep warm.
5.

Drain blanched cavolo nero from cold water and place in a blender with the oil, garlic, pecorino and reserved pasta water. Whiz until a chunky pesto consistency. Season with salt flakes.
6.

Add to pasta and toss until completely coated. Sprinkle with lemon pangrattato and extra pecorino to serve.