Serves
4 People
Cooking Time
30 minutes
Season
Summer
Autumn
Winter
Spring
Dietary
Vegetarian
Recipe by Ceri Jones
If you have a pile of VegBox greens that really need eating up, for example spinach, chard or kale, how about giving Ceri Jones’ favourite pappardelle dish a try. Super simple, yet so tasty. This is a very versatile recipe, so feel free to vary it to your fancy.
Ingredients
Olive oil
Large portion of greens such as spinach, chard or kale, shredded (remove the stalks – you can add the chard stalks to the dish)
Garlic, minced
Creme fraiche or cream (optional)
Parmesan or other hard cheese, finely grated
Pasta to serve, Papardelle or Tagliatelle is great with this recipe
Sea salt and black pepper
Instructions
- Put your water for your pasta onto boil, add plenty of salt. When ready put the pasta onto boil.
- Warm a tablespoon or so of olive oil in a frying pan, add the stalks (if using) and sauté for a minute or so until soft, then add a clove of minced garlic and a pinch of salt. Next add the shredded greens and stir until fully wilted. Add some starchy water from the pasta saucepan, a blob of cream and a handful of Parmesan. Season with black pepper. Stir well so the greens are coated in cream.
- Add the pasta to the greens using tongs (rather than draining through a sieve), and toss well to combine.
- Serve immediately with extra Parmesan on top.
Shop ingredients for this recipe
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