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Creamy Berkswell Rigatoni


Servings: 2
Total Time:  20 Min


  1. Put a large saucepan of water on a high heat to boil, add a sprinkle of salt and the pasta, cook for 12 mins or as per instructions until cooked
  2. Then set aside, drain and drizzle with oil to avoid sticking, reserve a ladleful of pasta water for the sauce
  3. Add a glug of olive oil to a large frying pan on medium heat. When hot, add the courgette, Cavolo Nero and half the garlic
  4. Remove the greens from the pan and cover to keep warm
  5. Put the pan on medium heat and add a splash of oil, fry the shallot and the other half of the garlic
  6. Cook until softened, stir occasionally
  7. Add the chicken stock and the reserved ladleful of pasta water
  8. Stir everything together, simmer for a couple of minutes until reduced by half
  9. Stir in the crème fraiche then cook until hot and add the herbs and ¾ of the cheese
  10. Add a pinch of lemon zest and the juice of 1 lemon
  11. Add the pasta to the sauce and half the greens, stir through until everything is coated with sauce
  12. Top with the remaining greens and grated Berkswell Cheese, then serve

You’ll need:

  • 200g Rigatoni or Paccheri
  • A glug of olive oil
  • 1 courgette, peeled into ribbons
  • 50-100g of cavolo nero, chopped
  • 3 cloves of garlic, finely chopped
  • 1 shallot, finely chopped
  • 100ml chicken stock
  • 150g crème fraiche
  • 50g Berkswell Cheese, grated
  • 1 lemon
  • 50g of chives, finely chopped
  • 50g of parsley, finely chopped
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