So many of chef Christine Flynn‘s recipes are inspired by her family. Specifically what she considers to be their (completely relatable) needs. One of these is getting everyone to eat more vegetables. We can’t think of a better way to get the whole family on board than this quick, weeknight green pasta affair. Frozen broccoli, a few fistfuls of spinach and fresh basil simmer in a bit of broth. Add some cream, lemon juice and pecorino and then purée into a silky sauce. It’s pure vegetable heaven. Toss with big, soft pasta noodles for a dinner that satisfies all the needs.
Paccheri is a long tube-shaped pasta, sometimes smooth and sometimes ridged, perfect for holding thick, creamy sauces. If unavailable, more narrow-tubed rigatoni is a fine substitute.
Green Pasta With Lemon and Pecorino
Ingredients
- 450 g paccheri or other pasta
- 2 tbsp olive oil plus more for drizzling
- 2 cups frozen broccoli florets
- 2 cloves garlic
- 1 cup vegetable broth or chicken broth or water
- 4 cups fresh or frozen baby spinach
- handful fresh basil plus more to garnish
- ½ cup 35% cream or labneh
- salt
- 1 lemon juiced
- ½ cup finely grated pecorino or Parmensan cheese plus more to garnish
- freshly ground black pepper
- Basil Oil for drizzling
Instructions
- Bring large saucepan of salted water to a rolling boil over high heat. Cook pasta for about 2 minutes less than the package recommends. Scoop out and reserve ½ cup of the pasta water. Drain pasta. Drizzle it with olive oil and toss so it doesn't stick together.
- Return empty saucepan to burner and turn heat up to high. Add olive oil and broccoli. Cook for 2 minutes, stirring occasionally, until broccoli turns bight green. Add garlic cloves. Cook for 1 minute. Add broth and bring to a boil. Add spinach. Stir to wilt spinach. Turn off heat.
- Using slotted spoon, transfer broccoli, garlic and spinach to high-speed blender along with basil. Pulse to combine. With blender running on low speed, slowly pour in any broth remaining in pot after you scooped out the vegetables and then pour in cream. If you're using labneh instead of cream, add about half of the reserved pasta water and purée until smooth. Season with salt to taste.
- Transfer broccoli sauce back to saucepan. Add pasta. Cook over low heat for 2 minutes, stirring to coat pasta in sauce. Add lemon juice and pecorino cheese. Stir in to combine. The pasta should be quite saucy, so if it's looking a little dry, add another splash or two of reserved pasta water and stir to combine.
- Divide pasta among bowls. Garnish with more pecorino cheese, black pepper to taste and basil oil. Serve immediately. Store leftovers in an airtight container in the fridge for up to 5 days.
