This is the kind of dinner you can knock up in about 15 minutes – it’s really easy and, most importantly, delicious. It’s also a nice way to eat more greens – which can prove difficult when it’s cold and all you want to eat is potatoes! I love the ricotta in this recipe, but if you don’t fancy a creamy sauce, you can omit the ricotta and just use a drizzle of extra virgin olive oil for a slightly lighter dish.
100g cavolo nero
100g chestnuts, roughly chopped
2 cloves of garlic, chopped
2 tablespoons of ricotta
a splash of milk
a squeeze of lemon juice
salt and pepper
Put a large pan of water on to boil, then put a medium frying pan (preferably with a lid) on a medium heat with 1 tbsp olive oil. When the oil is hot, add the chestnuts and garlic and fry for 5 minutes until fragrant.
Add the cavolo nero and stir for a couple of minutes, until it starts to wilt. Then put a lid on the pan and turn the heat down to low and leave the cabbage to cook for a few more minutes.
Once the water has boiled, add a pinch of salt and the spaghetti and cook for 10-12 minutes.
Drain the spaghetti and add to the frying pan, then toss with the chestnuts and cabbage. Add the ricotta along with a splash of milk, squeeze of lemon and some seasoning. Once the spaghetti is covered with the sauce, it’s ready to serve!