INGREDIENTS
- 200 g bucatini (or any pasta, for 2 persons)
- 4 leaves Kale or Cavolo Nero
- 1 garlic clove
- 1/2 cup (75 g) frozen peas (thawed)
- A handful basil
- A handful mint leaves (optional)
- 2-3 tbsp olive oil
-
1 lemon
- 4 tbsp Parmesan cheese (or nutritional yeast to keep it vegan)
- 1/2 broccoli
- 1 handful toasted hazelnuts / pine nuts
DIRECTIONS
Set a big pot of salted water on the stove and bring to a boil. Add pasta for two people. Tear the kale off the stem and add it to the pasta water along with a garlic clove. You only want to soften the kale slightly, so after about a minute, you can use a tong to pick it up, along with the garlic and some of the pasta water.
Add the kale, garlic, half of the peas, olive oil, basil, mint, juice from half the lemon, a good grating of parmesan (or nutritional yeast) and a little bit of the pasta water (start with 4 tablespoons) to a blender. Mix smooth, taste and adjust the flavour, adding more salt, lemon juice, parmesan or pasta water if needed. You want it entirely smooth but not too runny, in that case you can add some more peas, herbs or cheese.
Break the florets off the broccoli and toss into the pasta water along with the remaining peas during the last few minutes of the pasta's cooking time. Pour it all into a colander and then back into the pot. Pour half of the green sauce into the pot and give it a stir until it's all creamy.
Grab two plates and divide the remaining sauce in the middle of the plates. Use the backside of a spoon to create round puddles. Divide the pasta on top.
Chop the toasted hazelnuts and sprinkle over the pasta, along with some fresh mint leaves, a grating of parmesan and lemon zest and freshly ground black pepper.
Recipe by @gkstories
