500g dried Di Martino Spaghetti
2 cloves of garlic
1 bunch cavolo nero / Tuscan kale
100g Parmesan cheese
30g ricotta cheese (salata if available)
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, then add the leaves and the garlic to the pasta pan for 5 minutes.
Pour 1 1⁄2 tablespoons of extra virgin olive oil into a blender. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz until super-smooth. Taste and season to perfection with sea salt and black pepper.
Drain the pasta, reserving a mugful of the cooking water.
Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed. Grate in your Parmesan cheese and toss, then divide between plates.
Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.