spring green pasta :: packed with nutrients!

this pasta is sneakily packed with all things green (hello, spinach and peas and basil and mint!) and just tastes so spring! so bright, so fresh, so GOOD!

INGREDIENTS

  • 2 c. spinach

  • 2 c. lacinto kale

  • 2 c. english peas

  • 2 c. basil

  • 3-4 garlic cloves

  • 1 lemon :: juiced

  • 1/3 c. extra-virgin olive oil

  • 16 oz. pasta of choice :: we did Banza shells to make it gluten free)

    • orzo, rotini, or rigatoni work great as well

  • sea salt :: to taste (~1 tsp, more if needed)

  • 1 c. cherry tomatoes :: chopped + used for garnishing

  • 2 oz parmesan :: for garnishing

  • 1/4 c. basil leaves :: for garnishing

  • maldon sea salt :: for garnishing

tools

  • 1 large pot :: for blanching your veggies + to cook the pasta in

  • heavy-duty blender or food processor

  • tongs or spider spoon

  • mesh spoon

INSTRUCTIONS

start by setting a large pot on the stove to boil. season with a generous pinch (or two!) of salt.

prepare an ice bath and set to the side.

chop up your kale into rough chunks.

once the water is boiling, add in the spinach and kale. let cook for ~30 seconds. use tongs to remove the spinach and kale and place into the ice bath.

in the same pot, add in the english peas into the boiling water. boil for ~60 seconds, or until the peas have risen to the top. they will do this once they’re ready. use a mesh spoon to transfer the peas to the ice bath as well.

lower the heat on the stove to medium-low.

using your tongs or mesh spoon, take out put the items from your ice bath (spinach, kale, and peas) into a blender—shake off excess water before doing so.

add in your basil, garlic, lemon juice, olive oil, and a 1/4 c. of water from your ice bath into the blender as well.

blend until you reach a smooth consistency. taste and season with salt. set aside.

increase the heat on your stove to high and bring the water back to a boil. once boiling, add in your pasta of choice and cook until al dente. reserve 1/2 c. of the salted pasta water, stain out the rest.

add the orzo back to your pot and add in your fresh spring green pasta sauce. mix, adding in splashes of the reserved pasta water to help everything come together.

grab your bowl and garnish with cherry tomatoes, freshly grated parmesan and a pinch of maldon sea salt! so delicious and packed with nutrients!

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