GIZZI ERSKINE’S KALE, SPINACH AND RICOTTA PASTA SAUCE

STEP 1 Blanch the kale for 2-3 mins in boiling, salted water. Repeat with spinach, but for 30 secs. Squeeze out any water. STEP 2 Whizz the kale, spinach, chilli and parsley in a food processor for a few secs, then scrape into a bowl. Add the oil, ricotta, 30g of Parmesan, nutmeg, lemon zest and season. Mix, transfer to a piping bag and squeeze towards the nozzle. STEP 3 Preheat oven to 220°C/200°C fan/gas mark 7. Cook the pasta in boiling, salted water for 10 mins. Don’t fully cook it – the shells should retain plenty of bite. Drain and cool. STEP 4 Fill each pasta shell with about 1tbsp of the filling. STEP 5 Pour the tomato sauce into a baking dish. Arrange the pasta on top (pack them in tightly and press down into the sauce). Scatter over the mozzarella and remaining Parmesan. Bake for 20 mins, until the cheese bubbles. Recipe from Slow by Gizzi Erksine (£25, HQ)