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Tagliatelle with cavolo nero, chickpeas and pecorino
- large handful cavolo nerokale
- 100ml/3fl oz olive oil
- 2 lemons
- 200g/7oz cooked chickpeas
- 500g/1lb 2oz fresh tagliatelle
- freshly ground black pepper
- 100g/3oz pecorino
Directions:View on BBC Food
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