This is a super easy dish featuring late winter and spring ingredients straight from our patch. The greens can easily be swapped for what is in season or producing in your garden. Peas, beans or zucchini will also work well.
Ingredients
Pappardelle pasta to serve 2
1 Tbsp. ghee or butter
1 bunch of sprouting broccoli or broccolini
1 medium leek, thinly sliced
1 garlic clove, crushed
Large handful of spinach, roughly chopped
Handful of parsley, finely chopped
Pinch of salt
Generous crack of pepper
1/2 cup of pasta cooking water
1/4 cup grated parmesan
2 Tbsp. lemon juice
Ingredients to serve
Grated parmesan
1 tsp lemon zest
Reserved parsley
Drizzle of olive oil
Sprinkle of toasted pine nuts
Cracked pepper to taste
Method
Prepare all ingredients, this is a very quick dish to cook, so ensure your ingredients are organised!
Cook pasta in boiling salted water to your liking, or, as the Italians do, al dente 'to the tooth', meaning tender but firm and chewy when bitten into.
While the pasta is cooking, sauté the broccoli, leek and crushed garlic with ghee or butter on a medium heat in a pan. When soft, add three quarters of the parsley and spinach. Add salt and a generous crack of pepper.
Add the pasta cooking water to the pan and combine with lemon juice and grated parmesan. Mix into a light sauce. Strain cooked pasta and add to the pan, toss through and serve.
Sprinkle with grated parmesan, lemon zest, reserved parsley and pine nuts. Crack some more pepper on top and drizzle with olive oil.
Enjoy all to yourself, with loved ones or friends accompanied by your favourite drink (we love wine with our pasta!)
