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Fusilli with Cavolo Nero & Ricotta | In 20 Minutes
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20 min
Quick
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Aromatische Fusilli mit zartem Schwarzkohl (Cavolo Nero), cremigem Ricotta, Knoblauch, feiner Zitronennote und frisch geriebenem Parmesan. Ein schnelles italienisches Herbstgericht in nur 20 Minuten.
Preparation method
Bring a large pot of plenty of water to a boil and salt generously. Add the fusilli and cook al dente according to the package instructions. Before draining, ladle out about 150 ml of the pasta cooking water and set aside.
Meanwhile, wash the cavolo nero, remove the thick ribs, and cut the leaves into bite-sized strips. Peel the garlic cloves and cut into thin slices. Finely grate the zest of the lemon and squeeze out 1–2 tbsp of juice.
Heat the olive oil in a large pan over medium heat. Gently sauté the garlic and chilli flakes briefly until fragrant, without browning. Add the sliced cavolo nero, sauté for 3–4 minutes, and deglaze with 3–4 tbsp of pasta cooking water until it wilts down and becomes tender.
Chef's tip
For an especially smooth and creamy sauce, add the starchy pasta water to the ricotta mixture only bit by bit until the desired consistency is reached.
For even more flavour, toast a handful of pine nuts or walnuts in a dry pan and sprinkle them over the pasta before serving.
Ingredients
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