Cavolo Nero Linguine
A vibrant, zingy and refreshing pasta dish showcasing cavolo nero, cabbage’s Tuscan cousin. This dish is perfect for a light summer meal and the cavolo nero can be easily substituted for spinach, kale, or whatever is in season in your garden!
Written by Corin
Prep time: 5 minutes
Cooking time: 10-12 minutes
- 150g Cavolo Nero Kale, stalks removed and finely sliced
- 2 cloves garlic, peeled and finely sliced
- half of a fresh red chilli, slice in half and remove white membranes and seeds then finely sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 200g linguine or choice of pasta
- 1 large unwaxed lemon, zest and then juice
- Parmesan cheese or suitable vegetarian substitute, grated (Reserve 10g for serving)**
- Salt and pepper as needed
- Cook the linguine in a saucepan of boiling salted water to desired tenderness or according to the packet instructions, around 8 minutes.
- While the linguine is cooking, heat the olive oil in a frying pan over a medium heat. Add the chilli and the garlic and fry for a minute until the garlic is starting to colour.
- Now add the sliced Cavolo Nero and cook stirring from time to time for 3 to 4 minutes until it has wilted slightly. At this point finely grate over the lemon zest.
- Retain a splash of the cooking water from the linguine and put to one side, then strain the remaining linguine through a sieve and add it the frying pan with the Cavolo Nero.
- Squeeze the juice from the lemon over the top of the linguine, add the knob of butter and plenty of finely grated Parmesan cheese*. Stir to combine and serve with another dusting of Parmesan as well as a sprinkle of fine sea salt and freshly ground pepper.
*Make it vegetarian – find suitable vegetarian alternative cheese to grate into and over the pasta.
**Make it vegan – omit all cheese and add 5-10 grams nutritional yeast.