Jamie Oliver Cavolo Nero Pasta Food

WORLD'S MOST ELEGANT WINTER PASTA

Steps:

• Trim, halve and chop the leek into chunks, and peel the garlic.
• Put a large pan of salted water on to boil, then drop in the leek and garlic cloves. Cook for 3 minutes, then add your cavolo nero, kale or cabbage. Cook for another 3 to 3½ minutes, but no more! Don't be tempted.
• Using tongs or a slotted spoon, move the veg to a liquidiser - it's OK if a bit of water comes with it. Add your oil and liquidise until you've got a vivid green purée, the same consistency as double cream. If it's a bit too dry, add a splash of the cooking water. Have a taste, season with sea salt and black pepper, then put aside.
• Bring the water back to boil, and cook the pasta according to the packet instructions.
• Drain and return the pasta to the pan, add the sauce and allow it to simmer over a medium-low heat for 30 seconds.
• As it comes back to the boil, remove from the heat and finely grate in the Parmesan. Be quick, so your pasta doesn't overcook, then check the balance of cheese, salt and pepper.
• Finely grate over extra Parmesan, then serve on a big platter and eat as soon as possible.

SUPER GREEN SPAGHETTI

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
• Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
• Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
• Drain the pasta, reserving a mugful of cooking water.
• Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
• Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

PASTA E CECI - PASTA WITH CHICKPEAS

Steps:

• Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
• Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
• Remove half the chickpeas and reserve in a bowl.
• Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
• Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
• If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
• Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
• Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!