Pasta with Leafy Greens

Neetfield Leafy Green Pasta

This is one of the simplest dishes that we learnt on our travels through Italy and is a great way to use up any kale, chard, spinach or beetroot tops. Whilst this recipe might sound simple, it’s addictively delicious. 10 mins to prepare, 5 minutes to cook - a perfect midweek meal.

Serves 2

Ingredients

  • A good bunch of kale, chard, spinach or beetroot tops
  • 1 clove of garlic, finely grated
  • ½ a teaspoon of chilli flakes
  • 1 tablespoon of cider vinegar (or lemon juice)
  • Extra Virgin Olive Oil or Rapeseed Oil
  • Any dried pasta 

Method

  1. Generously salt a pan of water, bring to the boil and then add your pasta, stirring once to make sure nothing sticks in the pan.
  2. Chop the stalks of the greens 5mm thick and roughly chop the leaves into 1 inch pieces
  3. Place a large frying pan on a medium to high heat and add 4-5 tablespoons of oil (enough to act as a sauce for your pasta). Let it heat for a moment before adding the garlic and chilli flakes. Stir continuously for 1-2 minutes to infuse the flavours into the oil.
  4. Add the chopped stalks and vinegar into the oil and stir for 2 minutes before adding the leaves. Continue to stir for 1 more minute.
  5. Once your pasta is al dente, drain and add it to the frying pan. Toss everything together with tongs or serving spoons and have a taste before adding salt and pepper if needed. If you have it, now’s the time for a good grating of parmesan cheese.

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