Green Pasta
A green green pasta!
Difficulty Level: easy
Ingredients
- *SERVES 2*
- A generous helping of any dry pasta you fancy
- 2 asparagus (chopped into small pieces)
- 1 courgette (diced)
- Green beans, mange tout or sugar snaps (finely chopped)
- Fresh basil (chopped)
- A generous handful of roasted pine nuts
- 300g parmesan cheese
- 1 tbsp pesto
- A splash of single cream
Instructions
1. Set a pan of water boiling for the pasta. Add a pinch of salt and a splash of olive oil. At the same time, chop the asparagus, courgette, green beans and basil. It’s also best to grate the parmesan at this point so you don’t have to waste time doing it later.
2. Once the water has come to the boil, add your pasta and cook for however long you like it cooked. I like mine to be al dente so here’s how long I’d do for…
Spaghetti: 3 – 6 minutes
Penne: 10 – 15 minutes
Tagliatelle: 5 – 8 minutes
4. Whilst your pasta is cooking, put the veg and basil into a frying pan and fry until they look slightly browned (try not to burn them or else they end up tasting bitter and that ruins it).
5. When the pasta is done cooking, keeping the pasta in the pan you cooked it in, drain away the water. You now have to work fast or else your pasta will go cold. Very quickly toss in the pine nuts and about 200g of the parmesan (save the other 100g for sprinkling on top later) onto the hot spaghetti and mix it around until it melts.
6. Now add the tablespoon of pesto and the fried veg. Keep mixing it about until it all comes roughly together and then add the last splash of single cream– not too much but not too little either– just enough that the pasta soaks it up but you don’t want it to be swimming in cream.
7. Garnish with a little extra parmesan and a decorative basil leaf. Enjoy! 😀
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