Super Green Pasta

A green pasta dish that packs a nutritional punch. This pasta is packed full of yummy seasonal greens.

Course Main Course, Pasta

Cuisine European, Italian

Diet Vegan, Vegetarian

Keyword easy vegan pesto, green pasta, healthy green pastas, quick vegan pasta, spring pasta

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings

Calories 440

300 g Cavolo Nero or Kale de-stemmed and roughly chopped
300 g Spring Greens sliced into 1/2cm thick ribbons
200 g Purple Sprouting Broccoli or Tenderstem Broccoli sliced in half lengthways
1 Tablespoon Lemon Juice
1 (400ml) Can Cannellini Beans drained
400 g Spaghetti or Linguine
20 g Pine Nuts lightly toasted
100 g Vegan Pesto

Fill a large saucepan with water until about 1 inch deep. Bring to the water to the boil. Toss in the 300g chopped cavolo nero and blanch for until just wilted. Drain and allow to cool. Then when cool enough to handle squeeze as much water from the leaves as you can.
Combine the wilted cavolo nero, 100g vegan pesto and the 1 tablespoon of lemon juice in a food processor and blitz until a smooth paste.
Place the 300g of sliced spring greens and 200g of sliced broccoli into a steamer basket or colander and steam over vigorously boiling water for around minutes until the broccoli is aldente. Drain and reserve.
Cook the 400g of spaghetti to packet instructions in a pan of heavily salted water. Drain the pasta once cooked, reserving a little of the pasta water.
In a large mixing bowl combine the spaghetti, 1 can cannellini beans and cavolo nero pesto. Mix well to evenly coat the pasta, add a little of the pasta water to loosen the sauce if needed.
Gradually fold the cooked spring green ribbons into the pasta, and then the cooked broccoli, turning until the greens are evenly distributed.
Serve the pasta with a light drizzle of extra virgin olive oil and a sprinkling of the 20g of lightly toasted pine nuts.