Ingredients
250g rigatoni pasta
200g cavolo nero, stems removed
100g wild garlic leaves
3 garlic cloves
3 tablespoons olive oil
50g pine nuts
juice of 1 lemon
50g parmesan cheese, cut into chunks, plus extra for serving
salt, to taste
100g asparagus, trimmed and cut into thirds
100g garden peas
lemon zest, for garnish
extra virgin olive oil, for drizzling
ricotta cheese (optional), for serving
Method
1. Pour yourself a large glass of L.A Sparkling English Blush .
2. Bring a large pot of salted water to a boil. Add the cavolo nero and wild garlic to the boiling water and cook for 5 minutes until tender. Remove the greens from the pot using a slotted spoon and transfer them to a blender, reserving the cooking water.
3. In the same pot, add the rigatoni pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the cooking water.
4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and sauté until golden brown, about 2 minutes. Remove from heat and set aside.
5. Add to blender the cavolo nero, wild garlic, sautéed garlic and oil from the skillet, pine nuts, lemon juice, parmesan chunks, and a ladle of the reserved cooking water. Blend until smooth and creamy, adding more cooking water if needed.
6. In a separate pot or steamer, steam the asparagus and peas until tender, about 5 minutes.
7. In a large pan, combine the cooked pasta, blended cavolo nero and wild garlic sauce, steamed asparagus, and peas. Toss gently to coat the pasta and vegetables in the sauce, adding more reserved pasta water if necessary to loosen the sauce.
