Pasta with cavolo nero followed by winter salad

Method

1. To make the pasta, fry the garlic and chilli together in a large frying pan (large enough to take all the cooked pasta) with the olive oil for about 5 minutes, stirring often.

2. Add in the cavolo nero and tomatoes. Stir together thoroughly.

3. Meanwhile, bring a large pot of salted water to the boil and cook the orecchiette until tender, around 10-15 minutes.

4. Drain, reserving some of the pasta water.

5. Add the cooked pasta to the cavolo nero mixture and mix it all together thoroughly, adding a little of the pasta water and a little extra oil for moisture.

6. Serve sprinkled with freshly grated Pecorino and a final drizzle of oil.

7. To follow the pasta, make the winter salad, mix together the lamb's lettuce, carrot, orange juice and honey and serve at once.

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Ingredients

3 garlic clove, finely chopped
½ small dried red chilli, finely chopped
4 tbsp extra virgin olive oil, plus extra for drizzling
1 cavalo nero, lightly steamed and shredded finely
a handful of small cherry tomatoes
sea salt
400g orecchiette pasta
50g Pecorino cheese, freshly grated

For the winter salad:

4 handfuls of lamb's lettuce
2 Carrots, thinly sliced
4 tbsp orange juice
½ tsp Honey

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