Ingredients
-
1.0 bunch Cavolo Nero
Available in box
- 400.0 g Chickpeas
- 1.0 piece Onion
- 250.0 g Ricotta
- 1.0 piece Lemon
- 1.0 drizzle Olive Oil
- 1.0 to taste Salt and Pepper
- 400.0 g Pasta (farfalle or penne)
- 1.0 sprinkle Rosemary (optional)
Instructions
- Preheat oven to 200°C.
- Toss chickpeas with olive oil, salt, and rosemary if using.
- Spread on a baking tray and roast for 20-25 minutes until crunchy, tossing occasionally.
- Cook pasta according to package directions.
- In a large pan or wok, brown onion in olive oil.
- Add cavolo nero stems and cook until softened.
- Add leaves and wilt.
- Stir in ricotta and mix well until creamy.
- Add drained pasta, crunchy chickpeas, and lemon zest.
- Toss everything together and serve immediately.
Change how you cook
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Cavolo Nero