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Super-green pasta recipe

Super-green pasta recipe

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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
  • Healthy


  • 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
Low in sugar and a source of protein

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    3g 17%
  • Sugars

    5g 6%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 73.6g Protein 19.7g Fibre 7.6g


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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