Recipe & photography by Izzie Cox.
Serves 4-5
Ingredients
150g mixed mushrooms, torn into bite sized pieces
100ml extra virgin olive oil
200g cavolo nero, destemmed
1 garlic clove, peeled
450g Northern Pasta Co gigli
1 tsp chilli flakes
zest and juice of 1 lemon
sea salt and freshly ground black pepper
4-5 tbsp creme fraiche, to serve
50g Parmesan, finely grated, to serve
Method
Preheat the oven to 200C/180 Fan. Line a baking tray with baking paper and add the mushroom pieces. Toss with 1 tablespoon of the olive oil and plenty of salt and pepper and roast for 20 minutes until golden and crispy.
Put a large pan of salted water on to boil. Once boiling, add the cavolo nero and boil for 3 minutes. Add the garlic clove and boil for a further minute.
Carefully transfer the cavolo nero and garlic to a blender with tongs. Add the gigli to the pan of boiling water, topping up with a little more water than necessary. Cook for 1 minute less than packet instructions.
Add the remaining olive oil, chilli flakes, lemon zest and juice and plenty of salt and black pepper to the blender and blitz until smooth.
Drain the pasta, reserving a mugful of pasta water and return to the pan on a low heat. Add the cavolo nero sauce and enough pasta water to reach your desired consistency.
Divide the pasta between bowls and top with creme fraiche, crispy mushrooms and Parmesan.
