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Tagliatelle with Cavolo nero and creamy burrata

Tagliatelle with Cavolo nero and creamy burrata by Mateo Zielonka

Cavolo nero (black cabbage or Tuscan kale) makes for a healthy, fresh pasta sauce full of vitamins and iron. The addition of creamy burrata complements the grassy flavour of the kale and makes this dish really special.


  • 400g/14oz egg tagliatelle
  • 1 whole small garlic bulb, 1cm/1/2in of the top cut off
  • 150g/51/2oz cavolo nero (about 10 whole leaves)
  • juice of 1/2 a small lemon
  • 100ml/31/2fl oz olive oil, plus extra for drizzling
  • 20g/3/4oz parmesan or pecorino, grated
  • 2 small balls of burrata

Preheat the oven to 180°C fan/400°F/gas mark 6. Wrap the whole garlic in foil and twist the top closed, then roast for 25 minutes until it’s soft. Remove and discard the stalks from the cavolo nero and wash the stripped leaves under cold water.

Bring a large pot of water to the boil before adding salt. Blanch the leaves for 30 seconds, then immediately transfer them to a bowl of cold water (this will help keep the nice green colour of the leaves). Keep the pan of salted water to one side to cook the pasta in.

Press the leaves to remove as much water as you can and put them into a food processor or blender. Add the lemon juice. Squeeze the roasted garlic out of their skins and add them into the same bowl. Start blending the ingredients together, slowly adding the olive oil as you go, lastly adding the Parmesan.

Bring the pot of water to the boil again and cook the tagliatelle – it will take about 11/2–2 minutes. At the same time, put the cavolo nero sauce into a large saucepan and heat. When the pasta is cooked, add a ladle or two of pasta water with the pasta to the sauce.

Combine together using tongs or simply toss it. Check the seasoning – it will need salt – and the sauce might need to be loosened with more pasta water. Straightaway divide between 4 plates. Cut each burrata in half and place on top of each serving, drizzle with olive oil and add a twist of black pepper.

Vegan option
Replace the tagliatelle with eggless pasta, the parmesan with nutritional yeast and instead of the burrata, scatter some pangrattato on top