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.
The recipe
Super Green Pasta
- 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
- 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.
- 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.
- Put the pasta into the pan of boiling water and stir to separate. Cook per the packet instructions.
- 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.
- Divide between four bowls and finish with the rocket, almonds, remaining parmesan and a drizzle of olive oil.
Oil & GarlicVegetarian