Orecchiette with Black Kale

• orecchiette150g g
• black kale↗200g g

  separated into stems and leaves

• olive oil↗1 tbsp
• garlic cloves↗3

  chopped

• red chili pepper↗1

  (optional, deseeded), finely chopped

• shallot↗1

  finely chopped

• lemon↗1

  zest and juice

• ricotta↗75g g
• almond↗15g g

  coarsely chopped and toasted

Step-by-step instructions

1. 1

   Cook the orecchiette according to the package instructions, then drain, reserving a cup of the cooking water. Thinly slice the stems and leaves of the black kale, keeping them separate. Heat olive oil in a wide skillet and sauté the stems, garlic, chili pepper and shallot over low heat for 5 minutes until soft, then add the kale leaves. Cook until the leaves just wilt, then add the pasta and toss.

2. 2

   Add the lemon zest and juice, ricotta, and a splash of the reserved pasta water to loosen the sauce, and season to taste. Sprinkle with the coarsely chopped and toasted almond before serving.