Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Ingredients
- 250g rigatoni pasta
-
100g frozen peas
-
70g spinach
-
Large handful fresh basil
-
2 tbsp tahini
-
Zest and juice of 1 lemon
-
1 small garlic clove
-
3–4 tbsp olive oil
-
Salt and black pepper
- Optional to serve
-
Mixed seeds (sesame, pumpkin, sunflower)
-
Nutritional yeast
Rigatoni
From: £4.95
Method
1
Cook the rigatoni in well-salted boiling water according to packet instructions. Reserve a couple ladlefuls of pasta water while you drain.
2
Place the peas in a bowl and cover with boiling water to thaw out. Drain the peas and add to a blender with spinach, basil, tahini, lemon zest and juice, garlic, olive oil, a good pinch of salt and plenty of black pepper. Blend until smooth and creamy, loosening with a splash of water until you have a silky, pourable sauce.
3
Return the pasta to the pan and pour over the green goddess sauce over a low heat, adding more pasta water as needed so everything is glossy and well coated. Taste and adjust seasoning.
4
Divide between bowls and serve topped with mixed seeds for crunch, nutritional yeast for a cheesy kick and an extra drizzle of olive oil.
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