Very Green Pasta
This very green pasta is full of cavolo nero, tenderstem broccoli and spinach, meaning it's packed with the good stuff. Even better, it takes about as long as it takes to boil the pasta.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 8
Ingredients:
150 g tender broccoli heads (or any other green)
150 g spinach (or any other green)
200 g cavolo nero (or any other green)
3 garlic cloves
50 g parmesan
2 tbsp olive oil
1 lemon (juiced)
10 g fresh basil
salt & pepper
pasta (as many portions as you'd like to eat in the moment)
Recipe:
Get a large pot of water on the heat to boil and season well with salt. Once boiling, add the greens and garlic cloves and boil for around 3-4 minutes. You just want them softened but still vibrant green. Remove from the water with a slotted spoon and add straight to a large blender.
Note: use any greens you have. You want about 500g total.
Keep the water boiling and add your pasta of choice. Cook according to package instructions, usually 10 minutes.
To the blender, add the grated parmesan, lemon juice, basil and lots of salt and pepper. Add a generous splash of pasta water and a drizzle of olive oil. Blend until smooth, adding pasta water until it’s smooth and loose.
Once the pasta is cooked, drain and return to its pan. Add as much sauce as you like, toss together and serve up with more parmesan on top.
Any remaining sauce: either keep in the fridge for up to 5 days in an airtight container or portion the sauce into small containers/ice cube trays and freeze for another day. Freezes for up to 3 months and makes an excellent dinner in 10.
How to store
This makes enough sauce for 8 portions. Cook as much pasta as you'd like in the moment, then the remaining sauce can be stored in an airtight container and kept in the fridge for up to 5 days or frozen for up to 3 months.
Leftovers
Store green pasta in the fridge in an airtight container in the fridge for up to 3 days.
