Rigatoni with Chicken Ragù and Green Sauce Recipe

Ingredients

• 40 ml olive oil
• 1 onion, finely chopped
• 1 baby fennel bulb, finely chopped
• 3 garlic cloves, finely chopped
• 600 gm coarsely minced chicken
• 2 tbsp coarsely chopped rosemary
• ½ tsp freshly ground nutmeg
• 250 ml dry white wine
• 300 ml hot chicken stock
• 20 gm butter, diced
• 20 gm parmesan, plus extra to serve
• 400 gm dried rigatoni
• 200 gm stinging nettles (see note), broccoli rapa, kale or cavolo nero, coarsely chopped
• Green sauce
• ½ garlic clove, crushed
• 1 tbsp coarsely chopped rosemary
• ½ cup flat-leaf parsley, coarsely chopped
• ½ cup basil, coarsely chopped
• Finely grated rind and juice of 1 lemon
• 2 tbsp olive oil