5 Ingredients – Quick & Easy Food
By Jamie Oliver
13 mins
Not Too Tricky
serves 2
About the recipe
This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
Recipe From
Ingredients
150g dried spaghetti
4 cloves of garlic
200g cavolo nero
30g Parmesan cheese
30g ricotta cheese
Top Tip
Support our British cheeses – swap Baron Bigod into this recipe in place of the ricotta cheese. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.
Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
- Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
- Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
- Drain the pasta, reserving a mugful of cooking water.
- Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
- Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.
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