Cavatelli con Cavolo Nero e Ceci | Fine Autumn Pasta

Bring a large pot of well-salted water to a boil. Wash the cavolo nero leaves, remove the tough center ribs, and cut the leaves into approx. 2 cm wide strips. Peel the garlic cloves and cut into thin slices. Strip the rosemary needles and chop very finely. Rinse the chickpeas in a colander and drain. Finely grate the pecorino.

Heat half of the olive oil in a deep skillet over medium heat. Gently sauté the garlic, finely chopped rosemary, and a pinch of chili flakes until wonderfully fragrant (do not let them brown).

Add the cavolo nero strips and drained chickpeas to the pan. Season with a little salt and pepper and sauté over medium heat for about 5 minutes. Then pour in approx. 100 ml of hot water (or pasta water), cover the pan, and gently braise the vegetables for 5–6 minutes until the cavolo nero is tender. Lightly mash some of the chickpeas with the back of a wooden spoon to give the sauce a wonderfully creamy consistency.