I normally don’t have a problem eating veggies and even though I not always manage to reach 5 a day my diet is well balanced. This recipe is really easy to make and it will surely put you well on your way of reaching that daily goal. Not only it’s easy but it’s also mess-free and you can make it from start to finish in well under 30 minutes without being in a hurry. To me, that makes it the perfect recipe for supper on a weekday, and because it’s also delicious cold, you can take it to work the next day!
The best thing about Hot or Cold Green Pasta is that you can alter the ingredients to put more of one thing and less of the other if that’s what you fancy. Experiment, rule that kitchen!
To make 2 – 3 portions of green pasta you will need: around 250gr of penne pasta, one avocado, 2-3 spring onions, one courgette, kalamata olives, preferably feta cheese but ricotta will also do, one egg, extra virgin olive oil, one clove of garlic, around half a cup of grated parmesan, a big bunch of fresh basil and the juice of one lemon.
Here is how to make it:
Make the dressing (or sauce) first. We prepare the dressing first as it needs to be added to the pasta as soon as the pasta is done. To make the dressing add one egg yolk to around a half a cup of extra virgin olive oil and beat well. The egg yolk will cook with the heat of the pasta and will make the sauce become this oozy delicious goodness. Chop the basil quite finely and add it to the mix. Puree or, alternatively, smash and finely chop a garlic clove to release all the oils, add it to the dressing followed by the juice of one lemon. Finally, grate half a cup of parmesan, add some seasoning and the dressing is ready to go.
With a vegetable peeler or any other similar gadget, carefully slice your courgette. This courgette ribbons will also cook with the heat of the pasta and they’ll become deliciously tender.
Cook the pasta in chicken stock, it’s not a saucy recipe so the by cooking it in stock the pasta will be super tasty by itself. For this recipe I prefer penne but any kind of pasta will do.
While the pasta it’s cooking, prepare the rest of the vegetables. Start by chopping the spring onion and cutting the avocado into cubes. Roughly break down the kalamata olives into smaller pieces. Remember to keep an eye on the pasta at all times to get it off the stove when it’s ready. If at any point the pasta it’s done and you haven’t finished with the other ingredients it’s no biggie. Drain the pasta, put it back in the pan, add the dressing, the courgette ribbons and whatever else you have chopped and put the lid back on immediately. Continue to prepare/chop the rest of ingredients and just add them all when you’ve finished. Crumble some feta cheese over it, add some seasoning if needed and give one last stir before you let it rest for a couple of minutes.
Serve while it’s still warm or let it cool a bit longer, up to you. Grate some parmesan over it and enjoy!