Rigatoni with cavolo nero and ricotta

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.

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