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Orecchiette pasta with cavalo nero and ricotta
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Matt Tebbutt makes a simple thrifty supper with store-cupboard staples
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Ingredients
- 400g orecchiette pasta
- 2 cloves Garlic, sliced
- 1 dash of Olive oil
- 1 cavalo nero
- 1 Lemon
- 150g Ricotta cheese
Method
1. Cook the pasta according to the pack instructions and drain, reserving a little of the cooking water.2. While the pasta is cooking, heat a dash of olive oil in a frying pan. Add the garlic and fry until nutty brown in colour.
3. Pull the leaves of the cavalo nero off the stalks and add to the pan.
4. Add some of the pasta cooking water to create a sauce.
5. Add the zest of the lemon and the squeezed juice of half a lemon.
6. Add a bit more pasta water if required, to get the sauce to the right consistency.
7. Toss with the pasta in a large serving bowl with half of the ricotta.
8. To serve, season and sprinkle over the remaining ricotta.
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