Kale and chestnut pasta

To make kale and chestnut pasta, start by cleaning the Italian kale. Separate the kale leaves 1 and gently run your hand down the stalk to remove it 2. Don't throw the stalks away though: you'll need them for later. Leave aside the smaller and tenderest leaves too. Blanche the Italian kale in salted boiling water 3.

Drain with a colander after around a minute, leave the cooking water to one side, then place the kale in a bowl with water and ice 4. This way it will cool rapidly without losing its bright color. Now wring it out 5 and place it in a tall and narrow container 6.

Add half a peeled garlic clove 7, a few drops of lemon juice 8 and the precooked chestnuts 9.

Add the grated Parmigiano Reggiano DOP 10, a drizzle of oil 11 and a little of the water you cooked the kale in 12.

Blend into a smooth and cream 13 using an immersion blender 14. Leave to one side and prepare the Italian kale stalks. Thinly slice them 15.

Place a drizzle of oil in a pan with half a garlic clove. Add the Italian kale stalks and the tenderest leaves you saved for later 16. Add a pinch of salt and finish cooking. In the meantime, cook the pennoni in the kale cooking water after bringing it back to the boil 17. Remove the garlic as soon as the kale is tender, then add the cream you made with the leaves 18. Add a little cooking water too.

Drain the pennoni and add them straight to the pan 19. Season with salt 20, then serve on plates 21.

Finish off with the salted ricotta 22 and some crumbled chestnuts 23. Your pennoni are ready, enjoy them right away 24!