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Main Course Savory Side Dish  •  February 23, 2022

Green Alfredo Pasta

Green Alfredo Pasta
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Green Alfredo Pasta

Serves 4-6
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Course Main Course, Side Dish
Servings 4 people

Equipment

  • Large pot
  • Blender
  • Large skillet

Ingredients
  

  • 2 Tbsp olive oil divided
  • 4 cloves garlic minced
  • 5 oz baby spinach
  • 1 cup parsley packed
  • 1 cup basil packed
  • ½ stick 1/4 cup unsalted cold butter cut into 4 chunks
  • ½ cup grated pecorino romano
  • 1 pound desired short cut pasta
  • 1 lemon zested
  • Kosher salt and pepper to taste

Instructions
 

  • Bring a large pot of water to a boil over high heat.
  • Once boiling, heavily salt water and add spinach, basil, and parsley.
  • Boil for 30 seconds, just until wilted.
  • Strain out greens, and shock in ice water. (make sure you don’t drain out the boiling water! you will cook the pasta in the same water.)
  • Squeeze out any excess water out of the greens. Chop roughy.
  • Blend greens with 1 Tbsp olive oil and enough cold water to puree until smooth.
  • Drop pasta into the same boiling water that you cooked the greens in. Cook to al dente.
  • Meanwhile as the pasta cooks, heat a large skillet over medium heat and add 1 Tbsp olive oil.
  • Add garlic to pan and sweat until aromatic about 1 minute.
  • Add in about 1 cup of pasta water to the pan with the garlic.
  • Add 1 Tbsp of cold butter to the pan at a time, stirring until melted before adding the next addition.
  • Add grated cheese, and stir constantly until fully melted and sauce is creamy.
  • Drain pasta, and add to sauce. Stir in green puree.
  • Season to taste with salt and pepper.
  • Garnish with lemon zest and more pepper. yay!
Keyword Pasta
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Tags

  • Pasta

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