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Jamie's speedy green pasta with garlic and parmesan recipe

Jamie's speedy green pasta with garlic and parmesan recipe

5 ratings

Jamie says: "Transform a variety of green veg into a super silky green sauce for this quick and easy pasta dish. So simple and so delicious." See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 521 calories / serving
  • Healthy


  • 300g conchiglie pasta
  • 4 cloves of garlic
  • 400g leafy green veg, such as kale or cavolo nero
  • 50g Parmesan cheese, plus extra for grating
  • 1 lemon
  • extra virgin olive oil
  • 300g frozen peas
  • 200g Tenderstem broccoli
  • 60g rocket

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    4g 22%
  • Sugars

    5g 5%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 77.5g Protein 24.4g Fibre 8g


Jamie Oliver 155x255

  1. Bring a large pan of boiling salted water to the boil and cook the pasta according to packet instructions. Peel the garlic, wash and de-stalk the greens. While the pasta is cooking, blanch the garlic and greens for 5 minutes in the pasta water, then remove to a blender with tongs. Grate in the Parmesan and the lemon zest, then blitz with a little of the pasta water and 1 tablespoon of extra virgin olive oil, until you have a silky-smooth green sauce. Season to taste with sea salt and black pepper.
  2. Add the peas and broccoli to the pasta pan for the final 5 minutes of cooking. Drain everything in a colander, reserving a mug of cooking water, then tip back into the pan. Squeeze over half the lemon juice and toss with 1 tablespoon of olive oil. 
  3. Pour over the green sauce and toss everything together with a handful of the rocket, loosening with a splash of the reserved cooking water, if needed.
  4. Divide between bowls and grate over a little extra Parmesan. Dress the remaining rocket with a drizzle of olive oil and a squeeze of lemon juice and serve alongside.

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