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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
1x
2x
3x
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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