Name: Malloreddus with Cavolo Nero
Total time: 30 min
Yield: 4
Ingredients: 200g cavolo nero (Tuscan cabbage), stalks trimmed; 400g store-bought dried malloreddus pasta; ½ cup (125ml) extra virgin olive oil; 2 cloves garlic, crushed; 1 tsp dried chilli flakes; 2 anchovy fillets, chopped coarsely; 2 tbsp finely grated lemon rind; ¼ cup (60ml) lemon juice; ⅓ cup (25g) finely grated pecorino; 60g unsalted butter, chopped; ¼ cup (35g) pistachios, roasted, chopped coarsely

VMG Recipes