i’ve not been feeling particularly creative in the kitchen recently, relying on old favourites, not least due to the arrival of autumnal favourites such as cavolo nero, crown prince pumpkins etc. however in an attempt to shake things up i decided to put a focus on using up some of the things that have been sitting for too many months, unloved, in my cupboards.
the starting point for this dish was a pack of cooked chestnuts and jacob kennedy’s recipe for chestnut and mushroom pasta. his recipe is much more involved, requiring homemade chestnut pasta, but given this was a mid-week supper i kept things simple. i also wanted to keep it vegetarian, so swapped the original pancetta for sundried tomatoes. the end result was a richly flavoured dish, with the chestnuts and ricotta adding a creamy earthy flavour that contrasted nicely with the slow-cooked cavolo nero and savoury tomato.