Super Fast, Super Green, Summery Pasta Dish

 

In our first edition of our new weekly pasta recipes, owner Tom kicks it off with this summery pasta dish that has a handful of easy-to-obtain ingredients, all of which don’t require much prep, and cooking time is about 15 minutes.

For those that overindulged over the festive break and need a nutrition hit, Tom suggests bolstering it up with additional veggies such as broccoli or spinach.

Super Green Pasta

with Rocket, Almonds, and Lemon

Serves 4

Prep time: 10 minutes

Cooking time: 15 minutes

 

Ingredients

4 tbsp olive oil, plus extra for drizzling

3 garlic cloves, peeled and finely sliced

2 anchovy fillets (optional, leave out if cooking vegetarian)

250g kale, chopped

500g fresh pasta (any type)

1 lemon

6 tbsp parmesan cheese or vegan equivalent, freshly grated

2 large handfuls of rocket

60g roasted almonds, roughly chopped

Sea salt and freshly ground black pepper

method

  1. Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil. Place another large saucepan over a medium heat and add the olive oil.

  2. Add the garlic to the oil and cook for 2 minutes, until lightly coloured. Add the anchovies (if using) and break them down with a wooden spoon. Add the kale to the pan, along with a spoonful of the boiling water, cover with a lid and steam for 3 minutes.

  3. Put the pasta into the pan of boiling water and stir to separate. Cook per the packet instructions.

  4. Remove the kale from the heat and, using a hand-held blender, blitz until smooth. Drain the pasta and add it to the kale along with the lemon zest, half the parmesan and some salt and pepper. Toss together.

  5. Divide between four bowls and finish with the rocket, almonds, remaining parmesan and a drizzle of olive oil.

THOMAS NEWFIELD