Pasta with cavolo nero and pancetta
This dish is ready in 15 minutes so it’s perfect for a lazy weekend lunch or midweek supper. You can use any type of pasta – even gluten-free versions.
Ingredients
Method
- Cook the pasta according to the instructions on the pack. Drain and cover.
- Meanwhile chop the garlic, chilli and thinly slice the cabbage leaves.
- Heat the oil in a frying pan and fry the pancetta until crisp and golden.
- Add the garlic, chilli, anchovies and pine nuts. Fry for about a minute, until the nuts are browned.
- Add the cabbage slices and a splash of water. Cook, covered, for 3-5 minute until the leaves arewilted.
- Add the pasta to the pan, season to taste, toss well.
- Serve warm with grated parmesan.