Lentil and Cavolo Nero Pasta
Lentils are traditionally eaten on New Year's Eve because there's an Italian belief that these pulses bring good fortune and prosperity. They're also a good source of protein and fibre and make a hearty meat-free dinner option.
I make this pasta dish often - sometimes with the pancetta and sometimes without. Cavolo Nero is my green of choice; however, you can use other greens like spinach or Swiss chard.
Ingredients 17
100 g pancetta, diced into 1cm pieces
1 onion, finely diced
1 stick celery, finely diced
1 carrot, finely diced
2 cloves garlic, finely chopped or minced
2 sprigs rosemary
2 sprigs thyme
250 g dried green lentils, rinsed under cold water
2 tbsp olive oil, extra virgin
1⁄2 tsp chilli flakes
1 1⁄2 tbsp tomato paste
1 l vegetable stock
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
1⁄2 bunch cavolo nero, stems removed, thinly sliced
320 g shell pasta, wholemeal
To Serve
parmesan, extra, grated
chilli flakes, optional
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Method 11
Dice the into 1cm pieces. Finely dice the , and . Finely chop or mince the . Tie the and together with kitchen twine to make the bouquet garni. Rinse the in a sieve under cold water and set aside.
Place a large casserole pot or saucepan with a lid over medium heat, let the pot heat up then add the and . Fry for 4-5 minutes, stirring frequently, until it starts to become a little crispy.
Add the diced , and and sauté for 4-5 minutes, until softened. Add the and and sauté for 2-3 minutes, until fragrant.
Add the and stir until well combined. Let it cook for a minute or two until slightly deepened in colour.
Add the to the pot along with the bouquet garni, and . Pour in the and give everything a good stir.
Place the lid on, reduce heat to low and let simmer for 25-30 minutes, or until the have softened and the liquid has reduced and thickened.
Meanwhile, wash the , cut out and discard the stems, then finely slice the leaves.
Bring a large pot of salted water to the boil, add the and cook to packet instructions until al dente. Reserve 1/2 cup of the pasta water, then drain into a colander and set aside.
In the last 5 minutes of lentils cooking, add the to the pot, stir to mix through then cook for 2-3 minutes until the cavolo nero is bright and has wilted slightly. Taste the lentil sauce and add more or if needed.
Mix the drained through the lentil sauce, adding a splash of the pasta water to loosen the mix if necessary.
Transfer to serving bowls and top with parmesan and extra chilli flakes if you like it hot.
Anna Guerrero's tips
Instead of pancetta, use bacon, or for a vegetarian version leave it out and add 1/2 tbsp smoked paprika.
