Wild Chervil Pasta

quick, simple and delicious, wild chervil can be picked across the UK and is packed with nutrients

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Step 1

• Wash well both the cavolo nero and wild chervil, peel the garlic.

Step 2

In a large pan of boiling salted water, cook the chervil, calvo nero and garlic until tender, then strain.

Step 3

add to a food processor with the olive oil, pulse until smooth

Step 4

Add the puree back to a pan and cook until thickened, season to taste (I like to add lots of black pepper)

Step 5

Cook the pasta in boiling salted water for 2 minutes less than it says on the packet, strain and add to the sauce and stir until each piece is thickly coated. Pour over more extra-virgin olive oil and serve with the cheese.