Very green pasta
With the combination of rain and sunshine the winter silverbeet and kale is growing out of control, going to seed and ready to rip out. But … before you do this, here’s a recipe to consider …
This week in Garden to Plate we made a FABULOUS! pasta dish - inspired by Jamie Oliver.
it is fabulous because it uses HEAPS of dark leafy greens!!! Reducing food waste from your garden and good for your health - a real win/win.
Here’s the recipe.
Ingredients
1 packet of dried spaghetti or other pasta (500g)
8 cloves of garlic, peeled
600 grams of leafy greens, stems stripped out (eg. kale, silverbeet etc.)
90 grams of parmesan cheese
90 grams ricotta
3 tablespoons olive oil
salt and pepper
water from the pasta
Instructions
Boil a pot of water, add salt and cook the pasta
With 10 minutes to go until the pasta is cooked, add the torn up leafy greens and peeled garlic cloves and cook until wilted.
Add the olive oil to a blender, then use tongs to transfer the leafy greens and garlic to the blender as well, before whizzing until super-smooth. Add additional water from the pasta to thin out if needed. When silky smooth add the parmesan and whizz again … then add a good teaspoon of salt and lots of pepper to taste (and whizz again).
Drain the pasta and return it to the pot. Add the sauce back into the pot too and mix it thoroughly through the pasta.
Serve this very green pasta with lovely white ricotta dotted on top.
Bon Appetit! It’s really good!
Garden to Plate runs on Mondays from 11.30am-1pm. We cook a couple of recipes together each week … and then sit down to share a meal - it’s lovely! Book in online.
