This simple and delicious pasta dish features fusilli bucati corti topped with lemon zest and chili flakes, perfectly complemented by a cavolo nero sauce.
1: In a pot of boiling water, blanch the cavolo nero for a couple of minutes to eliminate any bitterness.
2: Transfer the blanched cavolo nero into a blender with some water, garlic, nutritional yeast, and a small squeeze of lemon. Blend until smooth.
3: Drizzle in about a tablespoon of olive oil, salt, and pepper to taste.
4: In the same pot of boiling water, cook your pasta according to package instructions.
5: Warm the cavolo nero sauce in a pan, adding some starchy pasta water to loosen it to your desired consistency.
6: Taste the sauce for seasoning and adjust with more lemon, salt, pepper, or olive oil if needed.
7: Drain the pasta and toss it through the warmed cavolo nero sauce.
8: Serve topped with chili flakes and fresh lemon zest.
