A luxe and comforting bowl, that’s somehow still sunny and bright. I’ve used kale and turnip tops but anything green and leafy you’ve got to hand will work great.
Ingredients
Makes 1 portion
75g finely chopped greens
80g dried pappardelle or other pasta of choice
1 clove garlic, finely sliced
A good knob of butter
20g parmesan
Juice and zest of a quarter lemon
Sea salt
Recipe
1. Cook the pasta to pack instructions (less a minute or two) and scoop out a cup of the pasta water before draining
2. Meanwhile sweat the greens in a wide pan with the butter & garlic until softened for 3-4 mins over a medium heat
3. Add the drained pasta to the greens pan, tossing vigorously, and adding enough of the pasta water to form a smooth sauce
4. Turn off the heat, stir in the parmesan and lemon juice and season to taste, serve with a little lemon zest and extra parm if you like
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