GREEN PASTA
GREEN PASTA
Like pesto, but... swole.
Bright, herby, and silky-smooth with a fresh, zesty kick that tastes like spring in sauce form.
Takes 25-30 minutes start to finish.
Feeds 2 people.
Tastes best with garlic breadcrumb topping.
300 g fusilli (or other pasta)
1 zucchini, chopped
3 cubes frozen spinach (thawed slightly)
1 handful basil
1 handful parsley
½ onion, thinly sliced
4 garlic cloves, grated
¼ cup lemon juice
2 tbsp olive oil
Salt, black pepper
Parmigiano Reggiano, for serving
Boil pasta. Reserve some pasta water. In the meantime:
Blitz zucchini, spinach, basil & parsley to a thick green paste.
In a cold pan: oil, onion, garlic, black pepper. Heat gently until fragrant and just begins to brown.
Deglaze with a splash of pasta water.
Stir in green paste and lemon juice. Cook 2–3 min.
Add pasta, season, and toss with sauce.
Serve with parmesan and those addictive garlic breadcrumbs