Cavolo Nero Pasta with Chickpeas and Ricotta

Cavolo Nero Pasta with Chickpeas and Ricotta

Prep: 20 mins
Cook: 30 mins
Servings: 4
Difficulty: Medium
Autumn Vegetarian

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

  1. Preheat oven to 200°C.
  2. Toss chickpeas with olive oil, salt, and rosemary if using.
  3. Spread on a baking tray and roast for 20-25 minutes until crunchy, tossing occasionally.
  4. Cook pasta according to package directions.
  5. In a large pan or wok, brown onion in olive oil.
  6. Add cavolo nero stems and cook until softened.
  7. Add leaves and wilt.
  8. Stir in ricotta and mix well until creamy.
  9. Add drained pasta, crunchy chickpeas, and lemon zest.
  10. Toss everything together and serve immediately.

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