Easy Italian

Green rigatoni

Name: Green rigatoni recipe
Yield: 4
Cuisine: /italian
Ingredients: 500g rigatoni; Fresh ricotta, to serve; 120g baby spinach; 2 small bunches basil, leaves picked; 1 bunch chives, roughly chopped; 1 small bunch flat-leaf parsley, stems finely chopped, leaves torn; Juice of 2 large lemons; 6 garlic cloves; 150g parmesan, coarsely grated; 250ml olive oil

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Styling Emma Knowles, Photography Ben Dearnley, Recipes Jenna (Pasta Mama)

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by Jenna Holmes

COOKBOOK AUTHOR

Apr 03, 2024

Everyone loves pasta, but the addition of fresh herbs, lemon and ricotta to this easy Italian-inspired recipe will have your dinner party guests and family begging for more.

500g rigatoni
Fresh ricotta, to serve

GREEN SAUCE

120g baby spinach
2 small bunches basil, leaves picked
1 bunch chives, roughly chopped
1 small bunch flat-leaf parsley, stems finely chopped, leaves torn
Juice of 2 large lemons
6 garlic cloves
150g parmesan, coarsely grated
1 cup (250ml) extra virgin olive oil, plus extra, to drizzle

Method

1.

Cook rigatoni in a large saucepan of salted boiling water over high heat for 9 minutes, or until al dente. Drain, reserving 1/2 cup (125ml) cooking water and pan.
2.

Meanwhile for the green sauce, place spinach, herbs, juice, garlic and cheese in a food processor and, with the motor running, slowly pour in the oil. Whiz until mixture is smooth. Season with salt flflakes and freshly ground black pepper.
3.

Return cooked rigatoni to same pan and add the green sauce. Toss to combine over low heat, adding 1-2 tbs reserved cooking water at a time until you have a thick, even sauce coating the pasta and pasta is warmed through. Season with salt flakes and freshly ground black pepper.
4.

Serve immediately, topped with ricotta and drizzled with extra oil.