1. In a pot of boiling salted water, add the pasta and cook as per packet instructions.
  2. Heat olive oil in a frypan over medium heat and add onion, garlic and chilli and fry for 30 seconds.
  3. Add cavolo nero, and a spoon of the boiling pasta water to help steam through. Then add spinach and another spoon of pasta water.
  4. Once the vegetables have wilted to a quarter of their size, transfer to a stick blender friendly jug. Add cream and ricotta and blend into a smooth paste.
  5. Pour sauce back into pan and add another ladle of pasta water.
  6. Combine drained pasted with sauce and add parmesan cheese along with zest and juice of a lemon.
  7. Fold the pasta and sauce together until the pasta is coated.
  8. Serve and enjoy with family and friends!

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