Tagliatelle is an egg-based pasta with a distinct “bird nest” look. This pasta comes in many colors to help create a more visually appealing dish. For those who have removed gluten from their diet, there are gluten-free tagliatelle options available.
Cavolo nero is a leafy green brassica vegetable which is also called “Tuscan Cabbage.” Cavolo nero is a type of kale and is native to Italy. Kale’s popularity has exploded in recent years due to the fact that it is highly nutritious and has many health benefits. For a springtime supper, this vegetarian recipe features tagliatelle, cavolo nero, chickpeas, and pecorino cheese.
- Large handful, cavolo nero or kale
- 100 mL (3½ fl. oz.) olive oil
- 2 lemons, zest only
- ½ lemon, juice only
- 200 g (7 oz.) cooked chickpeas
- 500 g (1 lb. 2 oz.) fresh tagliatelle pasta, or similar
- To taste, salt
- To taste, freshly ground black pepper
- 100 g (3½ oz.) pecorino or other hard cheese, finely grated
• Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain and, when cool enough to handle, chop finely.
• Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.
• At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
• Drain the pasta and stir it into the cavolo nero with the lemon zest and juice, the chickpeas, and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.
• Serve the pasta in deep bowls with more cheese scattered over.
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