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Cavolo nero pasta with pancetta recipe

45 ratings

Make this delicious pasta with hearty cavolo nero, crispy pancetta and toasted pine nuts for a perfect lunch or dinner. See method

Ingredients

of the reference intake
Carbohydrate 55g Protein 18g Fibre 4.1g

Bring a large pan of water to the boil and cook the pasta as instructed on the pack. Remove any woody stems from the cavolo nero and shred the leaves.

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Heat the oil in a nonstick frying pan over a medium-high heat and cook the pancetta for a few minutes until golden and crisp.
Add the garlic, red chilli, anchovies and pine nuts to the pan and cook for another minute, until the garlic and red chilli are softened and the pine nuts are just toasted.
Turn up the heat and add the cavolo nero to the pan with a splash of water and cook for 2-3 minutes until wilted. Drain the cooked pasta and add to the pan. Toss everything together well and season with freshly ground black pepper. Serve scattered with Parmesan.