SUMMER CAVOLO NERO LINGUINE WITH CAPRICORN GOATS CHEESE By Chef Sam Lomas
Toast the pine nuts
COOKING TIME 20MINS
SERVES 2
PREP TIME 15MINS
INGREDIENTS 300g
METHOD 1. Bring a large pan of salted water to the boil. 2. Strip the cavolo nero leaves from the tough stalks. 3. Add the cavolo nero to the boiling water along with the cloves of peeled garlic, and boil for 5 minutes. 4. Drain the kale and place in a jug blender or food processor with a very generous amount of olive oil. 5. Purée for 2 minutes until the mixture is dark green and fairly smooth. Season with sea salt and freshly ground black pepper. 6. Bring another pan of salted water to boil. Add the spaghetti and give it a good stir to ensure it doesn’t stick to the bottom of the pan. 7. While the pasta is cooking, toast the pine nuts in a small frying pan. 8. When the pasta is cooked, drain (ensuring some of the pasta cooking water is retained to loosen the sauce if necessary). Return the pasta to the pan and add the cavolo nero sauce and a drizzle of olive oil and add some pasta water if the mixture is a little thick.
Cavolo Nero
2
Garlic cloves, peeled
20g 50g
Pine nuts
Cricket St Thomas Capricorn Goats Cheese (v)
180g
Spaghetti or linguine Extra virgin olive oil
2
Sprigs of thyme, picked down to individual leaves Sea salt Freshly ground black pepper Crispy chilli oil (optional)
9. Divide between two plates, and sprinkle with the thyme, pine nuts and torn pieces of the Cricket St Thomas Capricorn Goats Cheese .
Available in 100g & 1.1Kg RW
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