Cavolo Nero Orecchiette with Lemon, Ricotta, and Toasted Almonds Recipe

Introduction

This Cavolo Nero Orecchiette dish is a vibrant, comforting meal that highlights the earthy flavor of cavolo nero greens paired with tender orecchiette pasta. With a touch of lemon and creamy ricotta, it’s a perfect balance of fresh and rich tastes that’s quick to prepare for any weeknight dinner.

Ingredients

• 150g orecchiette
• 200g cavolo nero, separated into stems and leaves
• 1 tbsp olive oil
• 3 garlic cloves, crushed
• 1 red chilli, deseeded if preferred, finely chopped
• 1 banana shallot, finely chopped
• 1 lemon, zested and juiced
• 75g ricotta
• 15g almonds, roughly chopped and toasted

Instructions

1. Step 1: Cook the orecchiette according to the package instructions. Drain the pasta, reserving a mugful of the cooking water for later.
2. Step 2: Finely chop the cavolo nero stems and leaves, keeping them separate.
3. Step 3: Heat the olive oil in a wide frying pan over low heat. Add the cavolo nero stems, crushed garlic, chopped chilli, and finely chopped shallot. Cook gently for about 5 minutes until softened.
4. Step 4: Stir in the cavolo nero leaves and cook until they just wilt.
5. Step 5: Add the cooked orecchiette to the pan and toss everything together to combine.
6. Step 6: Stir in the lemon zest, lemon juice, and ricotta. Add a splash of the reserved pasta water to loosen the sauce as needed. Season to taste.
7. Step 7: Serve sprinkled with toasted chopped almonds for a crunchy finish.

Tips & Variations

• For a nuttier flavor, try swapping almonds with toasted pine nuts or walnuts.
• If you prefer less heat, omit the chilli or use a small pinch of dried chilli flakes instead.
• Use spinach or kale as a substitute if cavolo nero is unavailable.
• Adding a splash of cream along with ricotta can make the sauce richer and silkier.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to prevent the pasta from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orecchiette?

Yes, any small-shaped pasta like penne, farfalle, or rigatoni will work well with this recipe.

Is it necessary to separate cavolo nero stems and leaves?

Separating stems and leaves helps ensure even cooking, as stems take longer to soften than leaves, making the texture more pleasant.

Cavolo Nero Orecchiette with Lemon, Ricotta, and Toasted Almonds Recipe

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★★★★★

4.6 from 98 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful Italian pasta dish featuring orecchiette combined with the hearty cavolo nero greens, infused with garlic, chilli, and shallots, then finished with creamy ricotta and crunchy toasted almonds for texture contrast.

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Ingredients

Scale 1x2x3x

Pasta

• 150g orecchiette

Vegetables and Aromatics

• 200g cavolo nero, separated into stems and leaves
• 3 garlic cloves, crushed
• 1 red chilli, deseeded if preferred, finely chopped
• 1 banana shallot, finely chopped

Other Ingredients

• 1 tbsp olive oil
• 1 lemon, zested and juiced
• 75g ricotta
• 15g almonds, roughly chopped and toasted

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Instructions

1. Cook the Pasta: Boil the orecchiette according to the package instructions until al dente. Drain the pasta, reserving about one mugful of the cooking water for later use.
2. Prepare the Greens and Aromatics: Finely chop the cavolo nero stems and leaves, keeping them separate. Heat the olive oil in a wide frying pan over low heat. Add the cavolo nero stems, crushed garlic, chopped chilli, and finely chopped banana shallot. Cook gently for 5 minutes until softened and fragrant.
3. Wilt the Cavolo Nero Leaves: Stir in the cavolo nero leaves to the pan and fry until they are just wilted, maintaining their vibrant green color and texture.
4. Combine Pasta and Greens: Add the drained orecchiette to the pan and toss everything together thoroughly to combine the flavors.
5. Add Lemon and Ricotta: Stir in the lemon zest and juice along with the ricotta cheese. Add a splash of the reserved pasta water to loosen the sauce and create a creamy texture. Season with salt and pepper to taste.
6. Serve with Almonds: Transfer the pasta to serving plates and sprinkle the toasted, roughly chopped almonds over the top to add a delightful crunch and nutty flavor.

Notes

• Deseed the chilli if you prefer less heat in the dish.
• Reserve some pasta water to adjust the sauce consistency.
• To toast almonds, heat them in a dry pan over medium heat until golden and fragrant, stirring frequently.
• This dish can be made vegetarian or adapted to vegan by substituting ricotta with a plant-based alternative.
• Make sure not to overcook cavolo nero leaves to keep their vibrant color and slight bite.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Keywords: cavolo nero orecchiette, Italian pasta, ricotta pasta, healthy greens pasta, easy vegetarian dinner, garlic chilli pasta