Cavolo Nero Pasta - Cooking with Julia Busuttil Nishimura

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Cavolo Nero Pasta
Serves 4

Ingredients:

1 bunch cavolo nero, leaves only
5 cloves garlic, peeled and left whole
150ml extra virgin olive oil, plus extra to serve
200g fresh full fat ricotta
400g paccheri or other pasta of your choice
Salt and pepper

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ABOUT JULIA
Julia Busuttil Nishimura is a cook and author. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. She is the author of two cookbooks, Ostro and A Year of Simple Family Food. Julia lives in Melbourne, Australia and is a regular contributor to publications such as The Design Files, Country Style Magazine, ABC and Good Food.