Salad bag pasta
- Rhiannon Lambert
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Serves 2
Easy
Prep: 2 mins
Cook: 15 mins
0 reviews
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This speedy pasta comes together in minutes. Blanched almonds add richness, leafy greens bring iron, and ricotta and good olive oil take it next level
Vegetarian
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Try our salad bag pasta, then try our asparagus and anchovy pasta, vegetable pasta bake or penne arrabiata.
Recipes extracted from The Unprocessed Plate: Simple, Flavourful UPF-free Recipes to Transform Your Life by Rhiannon Lambert (£20, DK RED). Photographs: Dorling Kindersley/ Claire Winfield. Recipes are sent by the publisher and not retested by us.
Salad bag pasta recipe
Ingredients
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500g fusilli
farfalle or penne
-
2 garlic cloves
peeled
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60g whole almonds
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250g watercress
spinach and/or rocket (or use cavolo nero or Savoy cabbage, stems removed)
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125g extra-virgin olive oil
plus extra for drizzling
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4 tbsp grated parmesan (or vegan alternative)
plus extra to serve
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3 tbsp toasted pumpkin seeds
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3 tbsp toasted sunflower seeds
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Method
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step 1
Bring a big pan of salted water to the boil and cook the pasta according to the pack instructions. Scoop the pasta into a colander using a slotted spoon and return the pan to the boil.
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step 2
Simmer the garlic and almonds for 2-3 mins until the garlic is just tender, then add the leaves. Push the leaves under the water so they’re just submerged, then drain into a sieve. Transfer the leaves, garlic and almonds to a blender or food processor (you can also use an electric hand blender), add the oil and parmesan, then blitz to a purée. Season to taste with salt and pepper.
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step 3
Return the sauce to the pan and set over a low heat, then stir in the cooked pasta to ensure everything is hot.
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step 4
Transfer the pasta to bowls, sprinkle over a little extra parmesan and the toasted seeds, then drizzle with a little extra oil before serving.
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Authors
Rhiannon Lambert
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