This is our take on the super vivid green pasta using cavolo nero or black Italian kale. Full of iron and vitamins, it makes a great change from pesto and we’ve added some marinated feta and za’atar for a flavour hit. Save the stalks and finely slice to use in a minestrone.
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Serves
2
For The Marinated Feta:
Feta
Za’atar
Lemon Zest
For The Quick Pickled Onion:
Red Onion
Lemon
For The Orzo:
Cavolo Nero
Garlic Cloves
Za’atar
Orzo
Drained Cooked Chickpeas
Serves
2
For The Marinated Feta:
Feta
Za’atar
Lemon Zest
For The Quick Pickled Onion:
Red Onion
Lemon
For The Orzo:
Cavolo Nero
Garlic Cloves
Za’atar
Orzo
Drained Cooked Chickpeas
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Step 1.
Get a large saucepan of salted water to boil.
Step 2.
Meanwhile, break the feta into bite-sized pieces in a small bowl. Zest in the lemon, spoon over za’atar and drizzle with a good glug of extra virgin olive oil. Toss, leave in the fridge to marinate.
Step 3.
Very finely slice the red onion, scrape into a bowl, squeeze in half the lemon juice and season with salt. Use your hands to scrunch the onion into the lemon juice and set aside to quick pickle.
Step 4.
Strip the cavolo nero leaves from the stalks. Add the leaves and the unpeeled garlic to the pan of boiling water, cook for 6 mins.
Step 5.
Bring the pan of water back to the boil, drop in the orzo and cook for 7 mins. Drain the chickpeas, add to the orzo and cook for another 2-3 mins until the pasta is cooked. Drain, saving a mugful of pasta water.
Step 6.
Using tongs, add the leaves to a blender, squeeze the garlic from its skins into the blender too. Add a good splash of pasta water, pour in a good glug of extra virgin olive oil. Add the remaining za’atar, blitz to a smooth vivid green sauce. Season to taste.
Step 7.
Tip the pasta and chickpeas back into the saucepan, stir in the green sauce, adding a splash of pasta water to loosen if needed. Season to taste, squeezing over the remaining lemon juice.
Step 8.
Top with the marinated feta and quick pickled onions and a little more za’atar to serve.
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