Warm farro with cavolo nero pesto and ricotta

SERVES 4 | PREP 20 MINS | COOK 35 MINS | EASY | V

250g farro, pearled spelt or pearled barley, rinsed

105ml olive oil

1 onion, chopped

3 small garlic cloves, 2 whole and peeled, 1 chopped pinch of dried chilli flakes (optional)

400g cavolo nero or Savoy cabbage, stems removed 75g parmesan (or vegetarian alternative), grated, plus extra to serve

6 tbsp ricotta

1 Bring a large pan of salted water to the boil and cook the farro for 20-25 mins or until tender, then drain.

2 Meanwhile, warm 2 tbsp of the olive oil in a large frying pan over a medium heat and fry the onion, chopped garlic clove, chilli (if using) and a big pinch of salt for 10-12 mins or until the onion is soft. Rinse the cavolo nero and chop 2 handfuls (still damp from washing). Add to the pan, cooking for 5-7 mins or until soft.

3 Bring another big pan of salted water to the boil. Add the remaining cavolo nero and the 2 whole garlic cloves, and cook for 5-6 mins until just tender. Drain, reserving a cupful of the cooking water. Transfer the cooked cavolo and garlic to a blender (or use a hand blender) with the remaining olive oil, parmesan and the reserved cooking water. Add a good grinding of black pepper and blitz to a purée, adding a few more splashes of cooking water, if needed, to give the consistency of double cream.

4 Stir the cooked farro into the fried onion mixture, then pour in the cavolo sauce. Simmer for 3 mins so the farro absorbs the sauce, adding more water if it looks a little dry. Transfer to plates and spoon over a little ricotta, a good extra dusting of parmesan and a little extra oil before serving.

PER SERVING 627 kcals | fat 37.2G saturates 9.6G | carbs 49.3G | sugars 4.1G fibre 10.5G | protein 18.6G | salt 0.8G

low salt