Super Greens Pasta

If this time of year brings some sort of angst about diet culture and unwavering emotions about reaching some unrealistic body goal rooted in euro-centric beauty standards- remember that as a collective we’re shifting from Either/Or mindsets to Both/And.

That includes greens, nutritious ingredients, carbs, and sweets alike. It’s all about balance and doing your body AND mind good. And sometimes a fat a$s plate of pasta smothered in greens is a great base for a sweet treat before bed. 

Super Greens Pasta

Time: 30 to 45 minutes

Serves: about 4 servings

INGREDIENTS

Super Greens Pasta

• 2 tbsp extra virgin olive oil

• 1 in ginger, minced

• 1 shallot, minced

• 4 garlic cloves, minced

• 1 tsp cumin

• 1/2 cup chopped mint

• 1 cup chopped parsley

• 2 cup frozen peas

• 1 cup frozen spinach

• 1 1/3 cup coconut cream

• Zest of 1 lime, juice of 2 limes

To assmble

• 8 oz fettuccine noodles

• 1/4 cup Parmigiano reggiano

• parsley, for garnish

• harissa spice blend, for garnish

• fresh grated parmigiano reggiano, for garnish

DIRECTIONS

1. Bring a pot of water to a simmer. Add the frozen peas and spinach, and cook until bright green about 2 minutes. Drain and place in a bowl with cold water to stop the peas/spinach from cooking.

2. In a skillet, heat the olive oil over medium heat. Sauté the shallot, ginger, and garlic until fragrant, about 2-3 minutes. Add the cumin and saute for 1 minute.

3. Add the chopped mint and parsley. Toss to coat, then drain peas/mint and add to skillet. Sauce for 2 minutes then add the coconut cream and lime zest/juice.

4. Add about 1/4 tsp salt and pepper. The sauce should lack a little bit of salt because the pasta water we reserve will season the sauce as well.

5. Prepare your noodles per its cooking instructions and make sure to heavily salt the water (about 1 to 2 tablespoons of kosher salt). This sauce makes about 4 to 6 servings. I prefer to use less water when cooking pasta so the starch content in the pasta water is concentrated. Reserve 1/2 cup pasta water.

6. Drain the pasta and add it back to the pot it cooked in. Add about 1/3 cup of pasta sauce per serving of pasta with 1/4 cup of parmigiano reggiano. Toss to combine. Add about 1/4 cup pasta water and toss to emulsify and glossy.

7. Plate and garnish with more cheese, parsley, and harissa (this is non-negotiable).

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