Main Dishesdeliciouslyella
Super Greens Pasta
As soon as cavolo nero comes into season I add it to our weekly meal plan. It’s the easiest, most delicious way to load up on greens. I hold off on the chilli when I make this for the girls, but it adds delicious depth if you like a little heat.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●food processor
- ●blender
📝 Preparation Steps
1
Toast the pine nuts in a large frying pan over a medium heat for about ⏱️ 3 minutes — you want them to go nice and golden. Remove them from the pan and leave to one side (you’ll use the same pan to cook the greens).
2
Place the pan back on a medium heat, add a glug of olive oil and a sprinkling of salt, then, once the pan is warm, fry the shallots, letting them cook for 5–⏱️ 10 minutes before adding the garlic and chilli.
olive oil1 tablespoongarlic6 cloves
3
While they cook, either finely slice or quickly blitz (in a food processor) the cavolo nero and spinach until they’re very finely shredded, and add them to the pan.
cavolo nero14 ozspinach3.5 oz
4
Meanwhile, cook the pasta in boiling salted water according to the instructions on the pack.
5
Place the sauce ingredients in a food processor or blender and pulse until smooth (you’ll need to wait until the pasta is almost ready before adding 2 tablespoons of the pasta water to the blender).
6
Drain the pasta, reserving a little of the water, and add the pasta to the pan with the greens and the sauce. Toss until the sauce coats the pasta, adding the reserved pasta water to loosen if needed. Add a generous glug of olive oil to finish, then serve immediately.
olive oil1 tablespoon
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