Easy

Quick green pasta

Name: Quick green pasta recipe
Yield: 6
Ingredients: 1 tbs olive oil; 6 spring onions, finely sliced; 1 leek, trimmed, halved lengthways, washed then finely sliced; 1 large handful broccolini, stalks finely sliced, florets reserved; 2 garlic cloves, finely chopped; 100g frozen spinach; 2 large handfuls frozen peas; 450g dried pasta; 1 tbs extra virgin olive oil; 50g parmesan, finely grated, plus extra to serve; Fresh herbs, to serve (optional)

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Mar 02, 2020

“Everyone loves pasta, so treating it as your best friend and a vehicle for getting extra veg into meals is a good way to approach things. Flex the veg you use depending on what you’ve got. You want around 500g of veg in total, or more if you’ve got it." – Jamie Oliver

1 tbs olive oil
6 spring onions, finely sliced
1 leek, trimmed, halved lengthways, washed then finely sliced
1 large handful broccolini, stalks finely sliced, florets reserved
2 garlic cloves, finely chopped
100g frozen spinach
2 large handfuls frozen peas
450g dried pasta
1 tbs extra virgin olive oil
50g parmesan, finely grated, plus extra to serve
Fresh herbs, to serve (optional)

Method

1.

Put a large, non-stick, shallow casserole pan on medium heat. Add oil, spring onion, leek, broccolini stalks, garlic, spinach and peas, and season with a pinch of sea salt and black pepper. Cook for 10-15 minutes, stirring regularly, until softened but not coloured and spinach has defrosted.
2.

Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions, adding the broccolini florets for the last 2 minutes.
3.

Pour about 200ml cooking water from the pasta into the veg pan. Either leave sauce chunky or blitz it until smooth in a blender or with a stick blender – it’s up to you.
4.

Drain pasta and broccolini and tip into sauce. Add extra virgin olive oil and the grated parmesan and toss it all together.
5.

I like to finish this with a sprinkling of herbs – parsley, basil, thyme, whatever you’ve got – and a little extra grating of parmesan, and serve it with a big salad.