• 1x 375g Pangkarra Wholegrain Spirals
  • 1 leek, chopped
  • 4 garlic cloves, peeled
  • Handful cavolo nero, stalks removed
  • Extra virgin olive oil
  • Ricotta and chilli oil, optional
  1. Heat a large pot of salted water to boil. 
  2. Heat a small frypan on high, add a generous amount of oil, cook leek for 3 minutes stirring occasionally. Reduce heat to medium, add garlic cloves whole and cook for a further 8 minutes stirring occasionally. 
  3. Meanwhile add cavolo nero to boiling water, cook for 3 minutes, use tongs to remove and put straight into blender. Set aside.
  4. Add spirals and cook until al dente, approximately 10 minutes, stirring occasionally. 
  5. Add leek mix to blender with a generous amount of oil and some pasta water – enough to achieve a sauce-like consistency. Blend until smooth. Season with salt and pepper. Mix through drained pasta and serve. Serves 3-4.
  6. Optional (but recommended!): Serve with a large spoonful of  ricotta and drizzle of chilli oil. 

With thanks to Cle-ann for this delicious recipe!