Pasta With Green Sauce Food

GREEN PASTA SAUCE

Steps:

• Boil spaghetti according to package directions.
• While pasta is cooking, add olive oil to large skillet over medium heat. Stir in minced garlic and saute for 1-2 minutes. Add in spinach and cook until it wilts.
• Add cooked spinach to a food processor or blender. Add in cream cheese, Parmesan cheese, broth, salt and pepper. Blend until sauce is formed.
• Add sauce and drained, cooked pasta back into skillet and toss.
• Serve warm with extra grated Parmesan cheese.

GREEN SAUCE PASTA (10 MIN)

Steps:

• Bring a big pot of water to boil. Season with a pinch of salt and cook your pasta of choice according to package instructions. (Total cook time will vary depending on which type of pasta you choose)
• In the meantime, put all of your ingredients for the sauce into a (high-speed) blender and blend until smooth.
• The stronger the blender, the smoother your sauce will turn out.
• Taste sauce and adjust seasoning. For a thinner sauce gradually add more broth/ oil.
• Toss your cooked pasta sauce with the sauce.
• Garnish with some extra olive oil, parmesan or fresh green herbs and serve immediately.

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
• Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
• While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
• Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

SECRET GREEN SAUCE SPAGHETTI

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
• Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.

PASTA WITH GREEN SAUCE

Steps:

• In a heavy saucepan, melt butter. Add garlic, basil and parsley and cook one minute.
• Blend in cream cheese, parmesan cheese, olive oil and pepper.
• Stir in boiling water.
• Blend well and simmer carefully for approximately 5 minutes. The sauce tends to separate, so keep stirring.
• Serve over your favorite pasta, I prefer vermecelli or fettucini.