Pasta with cavolo nero followed by winter salad

For a wonderfully flavourful vegetarian meal try Valentina Harris' recipe for pasta with Italian cabbage followed by a refreshing salad
By Valentina Harris
Pasta with cavolo nero followed by winter salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 3 clove garlic, finely chopped
  • ½ small dried chillies, finely chopped
  • 4 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 cavolo nero, lightly steamed and shredded finely
  • a handful of small cherry tomatoes
  • sea salt
  • 400 g orecchiette pasta
  • 50 g pecorino cheese, freshly grated

For the winter salad:

  • 4 handfuls of lamb's lettuce
  • 2 carrots, thinly sliced
  • 4 tbsp orange juice
  • ½ tsp honey


1. To make the pasta, fry the garlic and chilli together in a large frying pan (large enough to take all the cooked pasta) with the olive oil for about 5 minutes, stirring often.

2. Add in the cavolo nero and tomatoes. Stir together thoroughly.

3. Meanwhile, bring a large pot of salted water to the boil and cook the orecchiette until tender, around 10-15 minutes.

4. Drain, reserving some of the pasta water.

5. Add the cooked pasta to the cavolo nero mixture and mix it all together thoroughly, adding a little of the pasta water and a little extra oil for moisture.

6. Serve sprinkled with freshly grated Pecorino and a final drizzle of oil.

7. To follow the pasta, make the winter salad, mix together the lamb's lettuce, carrot, orange juice and honey and serve at once.

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