Pasta with Greens & Almonds

Pasta with Greens & Almonds

From 5 ingredients 10 minutes page 143
serves 2

Fresh pasta can be a big life saver when you’re in a hurry as it only takes a couple of minutes to cook. Of course you could substitute in dried pasta if you prefer.

Cavalo nero, or Tuscan cabbage is one of my favourites, but it can be a little tricky to track down. Feel free to use whatever greens you like. Spinach, like I’ve used here would be lovely or even some curly kale or silver beet (swiss chard).

2 cloves garlic, finely sliced
1 large bunch spinach, well washed and chopped crosswise into thick ribbons
200g fresh pasta
2 handfuls whole almonds
squeeze of lemon

1. Bring a medium saucepan of salted water to the boil.

2. Meanwhile, heat a few tablespoons olive oil in a large frying pan.

3. Cook garlic for about 30 seconds or until starting to brown.

4. Add greens and allow to wilt. Season and remove from the heat.

5. Cook pasta for 2 minutes or according to the packet directions. Drain.

6. Toss pasta through cavalo nero and add almonds. Season with salt, pepper and a drizzle of lemon.

variations for dietary requirements:

vegan – Be sure to use pasta that doesn’t contain eggs. Most fresh pasta is egg based so you may have to go for dried.

nut allergies – Replace almonds with 2 small handfuls of breadcrumbs that have been toasted in oil. You could do this at step 3 with the garlic and remove and keep on paper towel while you continue to cook the spinach and then add back at step 6.

carnivores – Replace almonds with about 4 rashers of bacon or chopped spec. Fry these until brown at step 3. Alternatively, some finely sliced and torn proscuitto tossed in at the end would be another delicious injection of pork products.

troubleshooting guide:

too bland – Add more salt & pepper and possibly more lemon. A grating of parmesan cheese may help the situation as well but I do love this without cheese.

too watery – Your greens either haven’t cooked enough or there was too much water left on after washing. Stir fry for a few minutes extra to evaporate the excess moisture.

pasta breaking apart – Sounds like it’s overcooked. Fresh pasta takes hardly any time. Not much we can do now, but next time cook pasta less.

pasta sticking together – I often do this – if you forget to stir the pasta during the early stages of cooking it tends to stick. The other problem is from draining and allowing to sit around for too long before you combine the cooked pasta with the sauce.

reheating potential:

OK. Just stir fry in a little oil until heated through.

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