Ingredients

• large handful cavolo nero
• or kale
• 100ml/3½fl oz olive oil
• 2 lemons
• zest only
• ½ lemon
• juice only
• 200g/7oz cooked chickpeas
• 500g/1lb 2oz fresh tagliatelle pasta
• or similar
• salt
• freshly ground black pepper
• 100g/3½oz pecorino or other hard cheese
• finely grated

Directions

• Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain
• and when cool enough to handle
• chop finely.
• Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes
• over a moderately high heat
• stirring constantly.
• At the same time
• bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
• Drain the pasta and stir it into the kale with the lemon zest and juice
• the chickpeas and half of the grated pecorino. Season
• to taste
• with salt and freshly ground black pepper.
• Serve the pasta in deep bowls with more cheese scattered over.