Rigatoni with cavolo nero and ricotta

Cavolo nero (or Tuscan kale), is a popular dark green leafy vegetable commonly used in soups, stews and pasta, especially in Tuscany. This vegetarian recipe blends cavolo nero with ricotta and garlic to make a smooth, creamy sauce with a vibrant green colour – a great method to ‘hide’ vegetables from fussy eaters.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1 bunch cavolo nero
• 5 garlic cloves
• 150 ml extra virgin olive oil, plus extra to serve
• 150 g full-fat ricotta, plus extra to serve
• Salt and black pepper
• 350 g rigatoni or other pasta of your choice
• Lemon zest, to serve

Instructions

1. Bring a large saucepan of salted water to the boil. Strip the leaves from the cavolo nero stalks (keep the stalks for another use, if you like!). When the water is boiling, blanch the cavolo nero leaves and garlic cloves for 3-4 minutes, then use tongs or a slotted spoon to transfer to a fine mesh strainer to drain. Keep the water boiling for the pasta. When cool, squeeze any excess water from the cavolo nero leaves.
   
2. Transfer the cavolo nero and garlic to a food processor or blender and pulse until finely chopped. With the motor running, gradually pour in the olive oil and blitz until smooth. Add the ricotta and blend until fully incorporated. Season to taste with salt and pepper.
   
3. Cook the pasta according to the package instructions, until al dente, then reserve ½ cup pasta water and drain. Transfer the cooked pasta to a serving bowl, then pour over enough cavolo nero ricotta sauce to coat the pasta. If it’s too thick, add a splash of pasta water to coat. Toss well to coat.
   
4. Divide the rigatoni with cavolo nero and ricotta between bowls and serve with an extra drizzle of olive oil, extra ricotta and a sprinkle of lemon zest.

Note

• Store any extra pasta sauce in a jar in the fridge for up to two days.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pasta Pronto

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G