Squid Ink Orecchiette with Green Bolognese

Prep time: 15 min

Cook time: 25 min

Ingredients

• 200 g squid ink orecchiette ("normal" ones are ok too if you do not find these; you can add a 8g squid ink bag to the pasta once it is cooked and wrung out, a few minutes before adding the sauce).

• 150 g green cabbage

• 150 g of spinach

• 100 g of chopped chicken

• 1/2 onion, chopped

• 1 clove garlic

• 2 tbsp olive oil

• Salt and pepper

  
  

Instructions

1. Cook the pasta in salted water according to package instructions.

2. Sauté onion and garlic in olive oil.

3. Boil cabbage and spinach, cook until soft (15/20 minutes).

4. Blend vegetables into a smooth green sauce adding the sautéed onion and garlic.

5. Cook the chopped chicken in the pan where you sautéed the onion and the garlic; add the blended vegetables sauce when it is half cooked and leave it over low heat for 5 minutes, stirring and mixing everything.

6. Combine with pasta or serve as a topping.