Super-green pasta recipe
Created by The Tesco Recipes team
Super-green by name, super-green by nature, this vibrant pasta dish is brimming with veg and robust flavours. Ready in 30, it's fab for a healthy midweek meal.
See method- Serves 4
- Takes 30 mins
- 565 calories / serving
Ingredients
- 100g crusty white bread
- 30g blanched hazelnuts
- 2 garlic cloves, peeled
- 2 anchovy fillets in oil from a 50g tin, plus 2 tbsp oil from tin
- 300g spaghetti
- 200g pack spring greens
- 180g asparagus, woody ends removed, halved lengthways
- 1 lemon, zested and juiced
- 25g Parmesan shavings
- 1 tbsp extra-virgin olive oil
Each serving contains
- Energy
- 2375kJ 565.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 73.6gProtein 19.7gFibre 7.6g
Method
- Put the bread, hazelnuts and 1 garlic clove in a food processor and blitz to form rough breadcrumbs. Heat a large frying pan over a medium heat and add the anchovy fillets with 2 tbsp oil from the tin. Allow the anchovy fillets to melt; about 1-2 mins, before adding the breadcrumb mix. Fry for 8-12 mins, stirring regularly, until crisp and golden. Set aside.
- Meanwhile, cook the pasta to pack instructions, adding the remaining garlic clove, spring greens and asparagus to the pan for the last 2 mins. Drain, reserving a mugful of the pasta water.
- Transfer the garlic and spring greens to the processor along with the lemon zest and half the juice, the cheese and 2 tbsp pasta water. Season, then blend to a smooth sauce, adding more juice to taste.
- Return the pasta and asparagus to the empty saucepan, pour over the green sauce and toss well to coat, adding a little more of the pasta water if needed to loosen. Divide between bowls and top with the anchovy breadcrumbs and a drizzle of olive oil.
- Tip: Switch the spring greens for kale, cavolo nero or spinach.
- See more Healthy pasta recipes
