Ingredients
Yield:
| Unit | Item |
|---|---|
| 1/4 cup | Butter |
| 5 ea | Garlic, chopped |
| 1/2 tsp | Fennel seed |
| 1/2 tsp | Red chili flake |
| 100 g | Broccoli, chopped |
| 400 g | Cavolo nero, sliced with stems removed |
| 3/4 tsp | Salt |
| 2 1/2 tbsp | White miso paste |
| 3 tbsp | EVOO |
| 500 g | Orecchiette |
Garnishes
Chili oil or EVOO, shaved parmesan
Preparation
Step 1
Melt the butter in a saucepan on a medium heat. When it’s bubbling, add the garlic, fennel seeds and chilli flakes, and fry, stirring, for 2 to 3 minutes, until the garlic smell changes from raw to cooked and a bit like garlic bread.
Step 2
Add the broccoli, cavolo nero, salt and 250ml of water, stir (this will be challenging, but believe in yourself), cover, turn down the heat to medium-low and cook, stirring every few minutes, for 8 to 10 minutes, until the greens have wilted and become tender.
Step 3
Scrape all the contents of the cavolo nero pan into a blender or food processor, add the miso and olive oil, and blend to a smooth sauce, scraping down the sides as necessary; add a little water, if needed, to create a silky-smooth sauce (I add about 4 tablespoons).
Step 4
Rinse out the greens pot, fill with water (do not salt it: miso is already quite salty, and you can always adjust the seasoning later) and bring to a boil. Cook the pasta according to the packet instructions and, when it’s got a minute to go, gently lower a large mug into the water and scoop out a mugful of the starchy cooking water.
Step 5
Drain the pasta, return it to the pot, add the sauce and toss with around 6 to 8 tablespoons of the cooking water to get it to a consistency you like. Taste and add salt, if need be.
Step 6
Spoon out on to a serving platter and drizzle over with chilli oil or extra virgin olive oil.