Conchigliette di Farro with Super Greens

One of my favourite things to do on the weekend is head to the local farmers market. I often take a stroll down there to gather some inspiration and hand pick ingredients for lunch. The farmers market near where I live is admittedly a little small, but they really do have some wonderful produce on offer as well as beautifully prepared hot food, which draws a number of people to the market to have lunch on the go and a nose around.

One particular stall that I really love sells a variety of farro and spelt, as well as a modest selection of farro pasta. I absolutely love farro, but before Saturday I had never tried it in pasta form – so I grabbed a bag of conchigliette intent on throwing together something pasta based and healthy. 

This dish is incredibly moreish, yet at the same time it’s healthy and wholesome. The farro pasta has a wonderful texture and a nutty flavour, but if you can’t get hold of any farro pasta then you could easily substitute it for wholegrain.


  • 200g conchigliette di farro, or any other type of pasta
  • 75g cavolo nero, cut into half inch strips
  • 75g purple sprouting broccoli, florets removed and the stem roughly chopped
  • 1 shallot, finely sliced
  • 1 clove of elephant garlic, roughly chopped
  • 1 tablespoon of chilli infused oil
  • 1 teaspoon of dry, crushed chilli
  • Salt
  • Freshly ground black pepper
  • Grated parmigiano reggiano to serve

Bring a large saucepan of generously salted water to boil and cook the pasta according to instructions.

Meanwhile in a large pan or wok, heat the chilli oil then add the shallot and elephant garlic. Sauté for a few minutes before adding the cavolo nero and broccoli. Spoon in a couple of tablespoons of the water the pasta is cooking in, then stir fry the greens for about 5 minutes until the broccoli stalks are just tender and the cavolo nero has wilted. Add the crushed chilli and seasoning to taste.

When the pasta is done, drain it but remember to reserve about half a ladle’s worth of the cooking liquid. Add the pasta and the leftover cooking water to the wok with the greens, heat gently and give it a really good mix and toss until all of the pasta is well covered.

Serve with the grated parmigiano and a pinch of crushed chilli.

Serves 2 generously, or 4 smaller portions.


3 responses

    • Hi! Cavolo nero is Tuscan kale, although you could use any type of kale or similar leaf. Even spinach would work well in this. Let me me know how it goes! x

  1. Pingback: Kitchen Cupboard Pasta « Indulge & Devour

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