Cavolo nero orecchiette
Enjoy this easy-to-make, quick pasta. It’s full of goodness from the iron-rich cavolo nero, which is in season over the winter
Tear the cavolo nero and put into a food processor. Peel the garlic and drop this in, then crumble in the cheese and add the oil, lemon juice and walnuts.
Pulse to a thick paste, then transfer to an airtight container for up to a week in the fridge, or frozen for up to three months.