Super Green Wholewheat Rigatoni With Wild Garlic Sauce, Peas, Cavolo Nero, Creamy 'Burrata' & Chilli Pine Nut Crumb

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil the kettle and take out two saucepans and a frying pan.

STEP 2

Place one of your saucepans over medium heat and pour in the boiling water from the kettle, adding a pinch of salt.

Remove the hard stems from the cavolo nero, tear the leaves into bite-sized pieces, and add half to the boiling water. Cook until wilted, about 2–3 minutes. Set the remaining cavolo nero aside.

STEP 3

Using a slotted spoon, transfer the wilted cavolo nero to the second saucepan. Add the wholewheat rigatoni to the boiling water and cook for 11–13 minutes, until al dente.

STEP 4

Add the wild garlic & basil sauce to the pan with the wilted cavolo nero and blend with a hand blender until smooth.

Alternatively, if you don’t have a blender, finely chop the cavolo nero and stir it through the sauce.

Place the sauce over medium heat, add the garden peas, and cook until warmed through, about 5–6 minutes.

STEP 5

Meanwhile, place the frying pan over medium heat and add the pine nut crumb. Dry toast (without oil) for 1–2 minutes, until slightly golden and aromatic. Remove from the pan and set aside.

Return the frying pan to medium-high heat and add a drizzle of olive oil. Sauté the remaining cavolo nero until crispy at the edges, about 4–5 minutes. Season to taste with salt and pepper.

STEP 6

Just before serving, add the cooked wholewheat rigatoni to the wild garlic & basil sauce and combine well. Divide between serving bowls and top with a dollop of cashew 'burrata'. Sprinkle over the pine nut crumb and serve the crispy cavolo nero on the side. Enjoy!