2 Shallots, sliced fine
4 Cloves Garlic, sliced fine
1 Red Chilli, chopped small
1 Punnet Tenderstem Broccoli, trimmed and cut small
2 big Handfuls Cavolo Nero, stem removed & torn into chunks 
1 Bulb Fennel, sliced fine
1/2 cup/120ml White Wine


Zest of 1 Lemon
2 tbs Capers
Handful Parsley
Handful Basil
Handful Pine Nuts
4 tbs Extra Virgin Olive Oil
2 tsp Sea Salt
2 tsp Black Pepper


300g Farfalle Pasta
1 cup Pasta Water, reserved for sauce (see video below)


Written recipe coming soon, see below recipe videos for instructions.

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