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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

Ingredients

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
2180kj
521kcal 26%
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

Method

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.

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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.
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.
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.