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Super-green pasta recipe
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4 ratings
Super-green by name, super-green by nature, this vibrant pasta dish is brimming with veg and robust flavours. Ready in 30, it's fab for a healthy midweek meal. See method
Ingredients
- 100g crusty white bread
- 30g blanched hazelnuts
- 2 garlic cloves, peeled
- 2 anchovy fillets in oil from a 50g tin, plus 2 tbsp oil from tin
- 300g spaghetti
- 200g pack spring greens
- 180g asparagus, woody ends removed, halved lengthways
- 1 lemon, zested and juiced
- 25g Parmesan shavings
- 1 tbsp extra-virgin olive oil
Low in sugar and a source of protein
Each serving contains
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Energy
2375kj
565kcal
28%
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Fat
20g
28%
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Saturates
3g
17%
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Sugars
5g
6%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 73.6g
Protein 19.7g
Fibre 7.6g
Method
- Put the bread, hazelnuts and 1 garlic clove in a food processor and blitz to form rough breadcrumbs. Heat a large frying pan over a medium heat and add the anchovy fillets with 2 tbsp oil from the tin. Allow the anchovy fillets to melt; about 1-2 mins, before adding the breadcrumb mix. Fry for 8-12 mins, stirring regularly, until crisp and golden. Set aside.
- Meanwhile, cook the pasta to pack instructions, adding the remaining garlic clove, spring greens and asparagus to the pan for the last 2 mins. Drain, reserving a mugful of the pasta water.
- Transfer the garlic and spring greens to the processor along with the lemon zest and half the juice, the cheese and 2 tbsp pasta water. Season, then blend to a smooth sauce, adding more juice to taste.
- Return the pasta and asparagus to the empty saucepan, pour over the green sauce and toss well to coat, adding a little more of the pasta water if needed to loosen. Divide between bowls and top with the anchovy breadcrumbs and a drizzle of olive oil.
Tip: Switch the spring greens for kale, cavolo nero or spinach.
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