Photo: Ernest Porzi
Tagliatelle with cavolo nero, chickpeas and pecorino
9 ingredients
30 min + 10 min
Serves 4
openrecipes
Quick, easy and healthy. This pasta recipe is on the table in less than 20 minutes.
Estimated Nutrition (whole recipe, rough)
271
Calories
8g
Protein
16g
Fat
28g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- large handful cavolo nerokale
- 100ml/3½fl oz olive oil
- 2 lemons
- ½ lemon
- 200g/7oz cooked chickpeas
- 500g/1lb 2oz fresh tagliatelle
- salt
- freshly ground black pepper
- 100g/3½oz pecorino
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes