Supergreen Pasta with Cavolo Nero and Chicken

🥘 Ingredients

• salt ½ tsp
• fusilli pasta 200 g
• garlic cloves 3 cloves
• cottage cheese 160 g
• light cream cheese 40 g
• parmesan 50 g
• salt ½ tsp
• black pepper 1 pinch

1. 1

   Bring a large saucepan of salted water to the boil. Add salt to the water, then strip the cavolo nero leaves from their stems and give them a rinse. Peel the garlic cloves. Chuck the cavolo nero and garlic into the boiling water. Boil for 2 minutes until tender, then drain and leave to cool slightly - or refresh in iced water if you want to lock in the colour. Bring the same pan of water back to the boil and cook fusilli pasta until al dente. Drain the pasta.
2. 2

   Zest and juice the lemon. Grate the parmesan. Squeeze out any excess water from the cavolo nero, then chuck it into a blender with garlic cloves , cottage cheese , light cream cheese , parmesan , salt , and black pepper , and a couple of tablespoons of the blanching water. Blitz until smooth, adding more water if it’s not blending. Tip the drained pasta into a large bowl{} and pour over the green sauce, tossing until fully coated.
3. 3

   Add the shredded chicken and toss again to warm it through — if it’s still a bit cold, pop the bowl over the hot saucepan to gently heat. If the sauce feels too loose, just keep tossing. Squeeze over the lemon juice, season to taste and serve with the remaining parmesan{10%g}, a drizzle of olive oil{1%tbsp, optional}, and a pinch of chilli flakes{1%pinch}.