Tagliatelle with Cavolo Nero, Chickpeas and Pecorino

A quick, healthy vegetarian pasta dish featuring blanched kale, chickpeas, lemon, and pecorino cheese ready in twenty minutes.

Vegetarian Healthy Quick Italian Pasta

Estimated Nutrition

Calories

713

kcal / serving

2852 kcal total

Carbs

77g

per serving

308 g total

Fat

31g

per serving

124 g total

Protein

28g

per serving

112 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Pecorino

Finely grated, or other hard cheese

Fruits

piece

Lemon

Zest only

0.5

piece

Lemon

Juice only

GrainsCereals

500

Tagliatelle Pasta

Fresh, or similar

LegumesPulses

200

Chickpeas

Cooked

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

100

Olive Oil

Vegetables

100

Cavolo Nero

Large handful, can substitute with kale

Method

Blanch the cavolo nero in boiling water for one minute, then drain and chop finely.

Fry the chopped cavolo nero in olive oil over moderately high heat while stirring constantly.

Cook the pasta in a separate pot of boiling water for two to three minutes until tender.

Stir the drained pasta, lemon zest, juice, chickpeas, and half of the cheese into the kale.

Season with salt and pepper and serve in deep bowls with the remaining cheese.