Recipes

Pasta Prima Verde

On May 2, 2021 by

Ingredients (2 people)

1 clove of garlic grated

115g Baby Spinach

200g Asparagus (chopped into approx 1 inch pieces)

80g Petit Pois

90g baby leeks ( or spring onions) (chopped into 1 inch pieces)

1 handful of mixed fresh chopped leaves (I use mint, basil, thyme and parsley)

50g of Trofie Pasts ( or any shape of dried pasta you fancy)

Sunflower oil

Zest of half a lemon,

Salt

Pepper

Good quality olive oil

Pecorino cheese shavings

Method

  1. Bring a pan of water to the boil and add salt. Then add the pasta.
  2. In a wok add a little sunflower oil on a medium heat.
  3. Add in asparagus, leeks/Spring Onions, peas and garlic
  4. As the vegetables cook and absorb the oil, add a little of the pasta water – cook for 5 mins
  5. Add spinach, lemon zest and chopped herbs to the wok and 3-4 tablespoons of pasta water  – stir to combine with the other vegetables
  6. Cover with a lid or some loose foil and cook for a further 5 mins.
  7. Drain pasta.
  8. Add the pasta to the wok and toss together with the vegetables.
  9. Check seasoning  – then add salt and pepper to taste
  10. You are now ready to serve.
  11. Add a drizzle of good quality olive oil and shavings of Pecorino cheese.

 

This is a traditional spring pasta dish, In Italy the spinach can also be mixed with wild greens, which may include dandelion, nettles, garlic leaves and other ‘weeds’ (I have no idea how to forage and wouldn’t dare go picking green stuff in the wilds without an expert).

The cheese traditionally used would be parmigiano or pecorino – but if these are not to your taste swap with a mature strong tasting cheddar – the picture above is with M&S Cornish Cruncher (FattyCat doesn’t like ‘stinky feet’ Italian Cheeses).

A tip for the meat eaters out there – top off the bowl off with handful of Pulled Wiltshire Ham Hock.

 

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