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gingerbitch
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Bring a large saucepan of salted water to the boil
Strip the cavolo nero leaves from their stems and rinse them. Peel the garlic cloves
Chuck the cavolo nero and garlic into the boiling water. Boil for 2 mins until tender, then drain and leave to cool slightly or refresh in iced water
Zest and juice the lemon. Grate the Parmesan
Squeeze out excess water from the cavolo nero, then add it to a blender with the garlic, cottage cheese, soft cheese, 50g grated Parmesan, a pinch of salt and pepper, and a couple of tablespoons of blanching water. Blitz until smooth, adding more water if needed
Bring the same pan of water back to the boil and cook the pasta following pack instructions until al dente
Tip the drained pasta into a large bowl. Pour over the green sauce and toss until fully coated
Add the shredded chicken and toss again to warm it through. If needed, pop the bowl over the hot saucepan to gently heat
Squeeze over the lemon juice, season to taste and serve with remaining Parmesan, a drizzle of olive oil and a pinch of chilli flakes