labelliolini with lemon, olive oil, chickpeas, cavalo nero and pecorino

Cooking : time less than 10 mins

Ingredients

100ml/3%26frac12;fl oz olive oil
2 lemons, rind only
%26frac12; lemon, juice only
200g cooked chickpeas
large handful kale
500g/1lb 2oz fresh labelliolini pasta, or alike
salt
freshly ground black pepper
100g/3%26frac12;oz pecorino or other hard cheese, finely grated

copyright Paradiso Seasons by Denis Cotter published by Atrium.

Method

1. Boil the kale for one minute, then chop it finely.
2. Heat the olive oil in a wide pan and cook the kale in it for a few minutes, over a moderately high heat, stirring constantly.
3. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
4. Drain the pasta and stir it into the kale with the lemon rind and juice, the chickpeas and half of the greated cheese.
5. Season with salt and pepper.
6. Serve the pasta with more cheese scattered over.

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