This is a super fresh and light pasta that comes together in less than 30 minutes. If you’re ever struggling with what to make for dinner or lunch, then make a big batch of this pasta. It’s absolutely delicious!
Ingredients
- 120g rapini
- 227g spinach
- 100g peas
- 100ml olive oil
- 1 cup parmesan cheese, grated
- zest and juice of 1 lemon
- 1 clove of garlic, chopped
- salt and pepper
- 150g rigatoni
Method
- In salted water, boil the rapini, spinach, peas and garlic until soft. Once done, drain and transfer to a bowl of ice water to retain its colour.
- In a blender, blitz up the rapini, spinach, garlic, olive oil, peas, and parmesan until smooth. Then add the juice and zest of 1 lemon along with some salt and pepper. Stir to combine.
- Boil the pasta in salted water until al dente. Once done, drain the pasta, but keep the pasta water.
- Heat up a touch of olive oil in a saucepan over medium-high heat. Add the pasta along with the sauce and a splash of the pasta water. Stir until the sauce slightly thickens.
- Transfer to a plate and serve with a bit more lemon zest, as well as an optional dollop of crème fraîche.
