Recipe courtesy of Mary Berg
Super Green Pasta
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- Level: Easy
- Total: 55 min (includes resting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 768
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 100 mg
- Sodium
- 772 mg
If you’re ever craving some noods, Mary’s Super Green Pasta, using hand-rolled spinach dough and coated in basil and pea pesto, will do just the trick!
- Level: Easy
- Total: 55 min (includes resting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 768
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 100 mg
- Sodium
- 772 mg
Ingredients
Pasta:
Sauce:
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Directions
- For the pasta: Using a piece of cheesecloth or a few pieces of paper towel, wring out the spinach. Transfer the spinach to a food processor fitted with a steel blade along with the eggs and 1 teaspoon salt and process into a smooth purée. Add in 3 cups of flour and pulse to combine, adding more flour if the dough is sticky and a splash of water if the dough is dry. You are looking for the dough to be about the same consistency as that dough you used to play with as a kid. Remove the dough from the processor, cover with a clean kitchen towel or upturned bowl and set aside to rest for 20 minutes.
- Meanwhile, bring a large pot of well-salted water to a boil.
- For the sauce: Rinse out the food processor and add in the basil, peas, parsley, pine nuts, garlic and lemon zest and pulse to finely chop. Add in the lemon juice, Parmigiano-Reggiano and 1/4 cup of olive oil and process into a smooth, thick pesto, adding more oil if needed. Season to taste with salt and pepper and set aside.
- Retrieve the dough. Tear off a small piece of dough roughly the size of a quarter or a larger marble and, working on a lightly floured work surface, use your hand to roll into a thick spaghetti-shaped noodle that is slightly tapered on the ends. Repeat with the remaining dough. Alternatively, divide the dough in 4 and flatten each piece to a scant 1/4-inch thickness. Cut each section into strips and roll each into a thick spaghetti-shaped noodle that is slightly tapered on the ends. This shape of hand-rolled pasta is known as pinci and is not supposed to be uniform or perfect – you just want the noodles to be about the same thickness so that they cook evenly.
- When all the dough has been rolled, add to the boiling salted water and cook until al dente, about 5 minutes. Use a glass measuring cup to reserve about 1 1/2 to 2 cups of the pasta cooking liquid, then drain the pasta.
- Transfer the pasta back into the pot along with the pesto and stir to combine, adding a few splashes of the reserved cooking liquid until the sauce is creamy and evenly coats the noodles. Serve topped with Parmigiano-Reggiano as well as some fresh tomatoes and basil, if you’d like.
