Super Green Spaghetti
This is a delicious way to eat your greens - even my sister who is a fussy eater loves this pasta! The vibrant green colour from the cavolo nero (which is currently in season) makes it so much fun to eat and it could not be quicker and easier to make!
Super Green Spaghetti
Serves: 2
Ingredients
- 200g cavolo nero, stalks removed*
- 1 garlic clove
- 200g spaghetti or linguine
- 1/4 cup olive oil
- Parmesan
- Salt & pepper
- Lemon
Instructions
- Boil the cavolo nero and garlic in salted water for 4 minutes. Use tongs to remove the cavolo nero and garlic, adding them straight to a blender.
- Cook the pasta in the same water for 1-2 minutes less than the packet says. Set aside 1 cup of pasta water before draining.
- Add 1/2 cup of pasta cooking water, 1/4 cup olive oil, a big handful of freshly grated Parmesan and a pinch of black pepper to the blender with the cavolo nero and garlic, and blend until smooth.
- Add 2/3rds of the green sauce to your drained pasta in a pan on low heat. Toss everything together until the sauce thickens slightly and coats the pasta.
- Taste and adjust for seasoning. Add more sauce if needed. If you want to thicken the sauce, add more Parmesan. To loosen, add more pasta water.
- Finish with a big squeeze of lemon juice just before serving - enjoy!
- Any leftover green sauce can be added to butter beans or chickpeas for a delicious speedy supper! It’s also delicious when added to a risotto towards the end!
