Green tagliatelle with a herby pangrattato
Jamie says: "This is a delicious pasta dinner that’s great for using up stale bread and whatever green veg you’ve got in the fridge. The recipe makes enough sauce for two meals, so stash half in the fridge or freezer for another day".
- Cut the broccoli into florets and roughly slice the stalk. Cook in a large pan of salted boiling water for 3 mins, then add the spinach and cook for 2 mins.
- Meanwhile, peel the garlic and put in a blender with the chilli flakes and 1 tbsp olive oil, then grate in most of the cheese. Using a slotted spoon, transfer the broccoli and spinach to the blender with a good splash of the cooking water. Season, then blitz until super-smooth.
- Cook the pasta in the broccoli water to pack instructions. Meanwhile, place a large frying pan on a medium-high heat with 1 tbsp olive oil, add the anchovies (if using) and cook for 1 min until melted. Add the breadcrumbs, strip in the rosemary or thyme leaves and fry until golden. Tip into a bowl and set aside, placing the pan back on the heat.
- Pour in half the green sauce and bring to a gentle simmer. Drain the pasta, reserving a mugful of cooking water, then add to the sauce, loosening with a splash of cooking water, if needed. Season and divide between plates. Sprinkle over the crispy pangrattato, drizzle with a little extra virgin olive oil and add a final grating of cheese. Store the remaining sauce in an airtight container for up to 2 days in the fridge (or freeze), for another time.
Go veggie: Simply omit the anchovies from the recipe.
Freezing and defrosting guidelines
Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Jamie Oliver recipes
View full recipe details