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Fettucini with Chickpeas and Cavolo Nero


This is an unusual pasta recipe which I turn to when cavolo nero is in season. It is a great way to eat greens and vegetable protein. The orrechiete (little ear shaped pasta rings) are my favourite pasta shape and complements the other ingredients beautifully.






 Ingredients (serves 4):

  • 2 handfuls of cavolo nero, tough ribs removed, leaves roughly shredded

  • 2 handfuls of spinach, ends removed, leaves roughly shredded

  • 4 Tbsp olive oil

  • 1 onion, finely sliced

  • 2 good pinches of dried chilli flakes

  • 2 garlic cloves, finely chopped

  • 300g linguini, orrechiete, penne, or fusilli

  • 1 tin (400g) of chickpeas, rinsed and drained

  • 1/2 tsp of ground cumin

  • a pinch of salt and pepper


1. Gently fry the onion, chilli and garlic in 2 Tbsp of olive oil, until soft.

2. Add the drained chickpeas and cumin. Heat through.

3. Cook the pasta according to package. Add the cavolo nero to the boiling water and pasta 2 minutes before the end of the cooking time. Drain the pasta and vegetables.

4. Toss the chickpeas and onions with the pasta and greens.

5. Serve with a trickle of olive oil (approx. 2 Tbsp).


This recipe is adapted from Veg by Hugh Fearnley-Whittingstal

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