Cavolo Nero and Spinach Rigatoni

Cavolo Nero and Spinach Rigatoni

Recipe By Michael Weldon

Ingredients

• 500 g San Remo rigatoni no. 22

• 1 onion, diced

• 2 garlic cloves, sliced

• 1 green chilli

• 1 bunch cavolo nero

• 65 g bag Coles baby spinach

• 1 cup Coles cream

• 1 cup Coles soft ricotta

• ½ cup parmesan

• extra virgin olive oil

• sea salt

• parmesan cheese, grated

Method

• Boil a large pot of salted water. Cook the pasta based on the instructions on the packet.

• In a separate pan add onion, garlic and. Add in green chilli and fry for 30 seconds. Add the cavolo nero and a spoon of the boiling pasta water to help it steam through. Add in the spinach and again the pasta water.

• Once the pan mixture and kale and spinach are wilted to a quarter of their size, add them into a stick blender friendly jug. Add is the cream and ricotta and stick blend until a smooth paste.

• Pour the blended sauce back into the pan and add the drained pasta to the pan. Add in parmesan cheese and the juice and zest of a lemon. Fold the pasta and sauce together until the pasta is coated. Serve in a bowl.

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