Fresh pasta with green sauce

Ingredients

• 375 g fresh fettuccine pasta
• ½ cup finely grated fresh parmesan cheese 
• 1 lemon, cut into wedges, to serve 
• Salt and black pepper, to taste

For the green sauce

• 200 g cavolo nero
• 120 g baby spinach leaves
• 4 garlic cloves
• ⅓ cup olive oil
• 1 lemon, finely zested

Instructions

1. To make the sauce, bring a large saucepan of salted water to the boil. Strip the cavolo nero from the stems, then add the leaves, baby spinach and garlic cloves to the boiling water. Discard the kale stems. Cook the greens and garlic for 2 minutes, then use a slotted spoon to remove from the hot water directly to a blender jug or food processor bowl with the remaining ingredients for the green sauce. Blend to a smooth sauce, then season generously to taste with salt and black pepper.
2. Return the water to the boil and add the fresh pasta. Cook according to the package directions.
3. Pour the green sauce into a large frying pan. When ready, use tongs to remove the pasta directly from the hot water to the green sauce with a little pasta water and toss well to coat with half the parmesan. Add extra pasta water to loosen, if needed. Toss and season.
4. Divide the fresh pasta with green sauce between bowls and sprinkle with the remaining parmesan cheese. Serve with lemon wedges on the side.

Photography by Jiwon Kim.

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