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GREEN PASTA

Gluten free, vegetarian, FODMAP friendly, nut free Serves 4

Ingredients

FOR THE CACIO PEPE PASTA:

  • 300 g gluten free pasta
  • 50 g butter
  • 1 tablespoon freshly cracked pepper
  • 1/4 cup pasta water

FOR THE GREEN SAUCE:

  • 3 large handfuls of fresh greens I used 2 baby spinach and 1 rocket
  • 1 bunch of basil
  • Juice of 1 lemon (about 4 tablespoons, or more to taste)
  • sea salt to taste
  • 1/2 - 3/4 cup pasta water depending on how thick you like your sauce (I like 3/4)
  • 100 g freshly and finely grated pecorino

TO FINISH:

  • extra greens to stir through
  • Any other additions you fancy

Instructions

  • Fill a large wok halfway with water – enough to cover the pasta, while making the pasta water as starchy as possible. Salt well, and bring to the boil.
  • Once the water is boiling, add the pasta, and stir well to separate. Allow to cook until al dente (follow the brand instructions.)
  • Place the basil, greens, lemon juice and pasta water (carefully scoop it out as the pasta is cookinin your food processor. I use a Nutribullet, which I love. However, I’m terrified of it exploding when filled with hot liquid. So whatever you’re using, make sure you let the pasta water cool a little before blending. Blend to a thin, smooth liquid.
  • Once the pasta has cooked, place a large bowl in a secure spot nearby, and a colander over the top. Drain the pasta water into the bowl – that way you have as much as you need, and you won’t accidentally pour it all down the sink without thinking, like I regularly do.
  • Return the wok to the heat, and once dry, add the butter. When it has melted, add the pepper, and cook for a few minutes until fragrant. The mixture should be bubbling up – you can cook it a little longer to make it brown butter, if you like. If not, add the 1/4 cup pasta water, and stir through once the sizzling subsides. Add the pasta back into the pan, stir to coat, and remove from the heat.
  • Place the freshly and finely (no packet cheese please!) grated pecorino into your blender, and blend until it has smoothly incorporated into the sauce. It should only take 30 seconds or so. Pour the green sauce over the pasta, and stir to combine. It might appear runny, but the pasta will soak it up.
  • Add whatever you plan to mix in, and place the pasta back on the heat to warm through, if you like. Don’t leave it too long or the sauce might go brown. Serve immediately.