Supergreen Pasta

Name: Supergreen Pasta
Cook time: 32 min
Total time: 32 min
Yield: 2 servings
Ingredients: 200g Fusilli Pasta; 300g Cavolo Nero; 3 Garlic Cloves; 160g Cottage Cheese; 40g Light Cream Cheese; 40g Parmesan; 150g Chicken, cooked, shredded; 1 Lemon; 10g Parmesan, to serve; 1 pinch of Dried Chilli Flakes; 1 tbsp Olive Oil, for drizzling (optional); Some Salt, to taste

A vibrant, creamy pasta that blends blanched cavolo nero with garlic, cottage and cream cheeses, and Parmesan to create a bright green sauce tossed with fusilli and shredded chicken. Lemon zest and juice lift the rich, cheesy flavors, while a drizzle of olive oil and a pinch of chilli flakes add depth and a subtle kick. It's a quick, satisfying weeknight dish that feels fresh and indulgent at once.

A vibrant, creamy pasta that blends blanched cavolo nero with garlic, cottage and cream cheeses, and Parmesan to create a bright g... Show more

By finntonry · Original recipe

Health Grade

A- · Excellent

Time

30 min

Price

2,49 €

Calories

936 kcal

healthy

high protein

low sodium

low sugar

Method

Wash the produce

Give the Cavolo Nero a thorough rinse, especially between the curly leaves where grit can hide. Scrub the Lemon under cold water too, since you'll be using the zest as well as the juice. Shake off the excess water so your board and knife stay easy to handle.

Prep the greens

Strip the tough central stalks from the cavolo nero and roughly chop the leaves into bite-size pieces. Peel the Garlic cloves. Finely zest the lemon, then cut it in half and keep it nearby for juicing later.

Poach the chicken

Place the Chicken in a small saucepan and cover it with cold water by about an inch. Add a good pinch of Salt and bring the water to a gentle simmer over medium heat, then cook for 12-15 minutes until the chicken is cooked through and no longer pink in the center. Transfer it to a plate, let it rest for 2 minutes, then shred it with two forks into bite-size strands.

Boil pasta and greens

Bring a large pot of water to the boil. Season it well with salt, then add the Fusilli pasta and cook for 8 minutes. Add the chopped cavolo nero and the garlic cloves to the same pot and cook for 2 minutes more, until the pasta is al dente, the greens are very tender, and the garlic has softened. Scoop out about 1 cup of the cooking water, then drain everything well.

Blend the sauce

Add the hot cavolo nero and garlic to a jug blender with the Cottage Cheese, Light Cream Cheese, Parmesan, the lemon zest, and the juice from half the lemon. Blend until completely smooth and vividly green, adding a splash or two of the reserved pasta water if needed so it loosens into a silky sauce. Taste and add a little more lemon juice or salt if it needs extra brightness.

Coat the pasta

Return the empty pasta pot to low heat and pour in the green sauce. Add the shredded chicken and stir for 1 minute to warm it through, then add the drained fusilli and toss well. Loosen with a little more pasta water as needed and cook for 1-2 minutes more, just until everything is glossy and steaming; keep the heat gentle so the dairy stays creamy.

Finish and serve

Divide the pasta between bowls and finish with the extra parmesan, a pinch of Dried Chilli Flakes, and a drizzle of Olive Oil if you like. If you have a little lemon left, squeeze a few drops over the top for an even fresher finish.