Whole wheat pasta gratin with cavolo nero and cannellini

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Tuscan kale100 g
• Cooked cannellini beans100 g
• Breadcrumbs10 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Chili pepperto taste
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional) and put a pan of water on to boil. Wash the cavolo nero and strip the leaves off the tough central rib with your fingers. Peel and slice the garlic; rinse and drain the cannellini beans.
2. When the water boils, salt it and blanch the cavolo nero for 3 minutes, until soft; lift it out with a slotted spoon, squeeze it and cut it into strips. In the same water cook the wholewheat pasta for 3 minutes less than the packet time, so it stays very al dente.
3. Meanwhile heat half the olive oil in a frying pan over medium heat with the garlic and a pinch of chilli for a minute, until the garlic is just golden; add the cavolo nero and sauté for 3 minutes, then add the beans and a pinch of salt and warm through for 2 minutes.
4. Drain the pasta and mix it into the sauce.
5. Tip into a cocotte, cover with the breadcrumbs, drizzle with the remaining oil and bake at 200 °C for 15 minutes, until the top is golden and crisp.