Always on the lookout for ways to sneak in my greens without resorting to salads? You're not alone! This green sauce pasta has become a favorite of mine, providing a tasty solution.
While I truly appreciate vegetables for their vibrant flavors and colors, I can't stand when they taste bland or overly healthy. My kitchen experiments often focus on ways to jazz up veggies, making them irresistible. This green sauce pasta certainly fits the bill!
Years ago, I discovered Joshua McFadden's book, Six Seasons, which emphasizes making vegetables exciting and scrumptious. Gone are the days of dull salads! One standout recipe was a kale sauce pasta, which introduced me to the idea of blending greens into a smooth sauce, transforming them into a star rather than an afterthought. I've tweaked the sauce over time, and it's my go-to way to add leafy greens to meals without resorting to salads.
What is green sauce pasta?
This dish is often referred to as a kale pesto, but I prefer to think of it as a sauce. Unlike traditional pestos, which tend to be chunkier, this green sauce is silky and rich, smoothly enveloping your pasta. It's delightful, and it feels like a treat rather than a health chore. Plus, you only need five simple ingredients: spinach, olive oil, lemon, parmesan, and basil.
Opt for high-quality olive oil to enhance the flavor. Blend everything until it's incredibly smooth, and then toss it with butter over your pasta. It's pure bliss.
Can I swap in other greens?
I often use lacinato kale for this recipe, which adds a deep green color and a slight bitterness. However, I've transitioned to spinach over time, as its milder flavor blends more smoothly and pairs beautifully with lemon. Feel free to experiment with any dark leafy green you have! Whether it's kale, spinach, or arugula, they can all work here. Just keep tasting and adjust to your liking. You can even mix spinach and kale for a half-and-half blend.
Do I need fresh greens?
This recipe shines with fresh kale and spinach that I quickly blanch in boiling water, but frozen spinach works just as well since it will be cooked during the process.
Simple setup for green sauce pasta
I'm all about minimal clean-up, and this dish requires just one large pot of boiling water and a blender. If you want to toast garlic for the sauce, you'll need a pan, but that's still easy to manage!
This method keeps things simple. Start by boiling water, blanch the greens, and transfer them to a blender. Next, blanch your chosen vegetables and set them aside. Cook the pasta in the same pot, and once it's drained, toss everything back in. If you're like me and enjoy eating straight from the pot, you've saved yourself an extra dish!
Can I use a different pasta shape?
Absolutely! I used bucatini from Trader Joe's, which was perfect as the sauce clung beautifully to its center. Fettuccine, penne, or even classic spaghetti would work great too. I think it would be delicious over ravioli for a cheesy twist.
What veggies pair well with this pasta?
Celebrate spring with seasonal veggies! I love the sweetness of peas and the savory touch of fresh asparagus alongside this green sauce. Both vegetables become tender with a quick blanch. Green beans or broccoli florets can also complement this dish beautifully. The vibrant green color of the vegetables looks fantastic with the sauce, but feel free to get creative with whatever you have on hand!
Preparation Time
15 minutes
Cooking Time
15 minutes
Categories
Ingredients
- 2 bags of spinach
- 1 bunch asparagus, chopped
- 1 1/2 cups peas (fresh or thawed)
- 1/3 cup quality olive oil
- 1/2 cup grated parmesan
- handful of chopped basil
- juice of 1/2 lemon
- pasta of choice
- 1 pat of butter
- to serve: burrata, basil, lemon juice, toasted breadcrumbs, salt and pepper
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
- Blanch the spinach in batches in the boiling water for just under a minute until bright green. Use a slotted spoon to transfer it to the blender, water included. Set aside.
- Blanch the other veggies (asparagus and peas) until bright green, then transfer to a bowl. Rinse under cold water to stop the cooking, and set aside.
- Add the pasta to the boiling water and cook according to package instructions. While it cooks, prepare the sauce.
- Add olive oil, parmesan, basil, and a generous pinch of salt and pepper to the blender with the spinach. Blend until silky smooth. Add lemon juice and adjust seasoning as needed.
- Reserve a cup of pasta water.
- Drain the pasta and return it to the pot off the heat. Pour the sauce over and mix well. Add the vegetables and stir to combine.
- Serve on plates or a platter, topped with burrata, chopped basil, extra lemon juice, breadcrumbs, and seasoning. Enjoy!
**For a garlicky twist, toast a couple of garlic cloves in olive oil until golden, then blend them in with the spinach.
