Description

Squid ink pasta, served with a creamy green sauce; sauteed onion and spinach, peas, fresh basil, lemon and parsley, blitzed with butter, parmesan, salt and pepper. Paired with crunchy asparagus juicy peas!

Ingredients

Scale

2 portions Squid Ink Pasta (or regular – see notes)
1.5 inch chopped asparagus, about 10–12 stalks
2 cloves garlic, roughly chopped
1/2 small yellow onion, roughly chopped
3–4 oz washed baby spinach, organic
1 cup frozen peas
1 large handful basil leaves
1 small handful fresh parsley
3/4 juice of a fresh lemon
1 heaped tbsp butter (vegan or regular)
1/4 cup parmesan, plus extra for serving (vegan or regular)
olive oil
salt and pepper

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Instructions

Portion out and chop all your ingredients as the cooking process is quick. Boil the kettle/ get some water on the stove (medium size pot).
In a non stick frying pan, add a dash of olive oil and fry the asparagus on a high heat for 2-3 minutes, tossing regularly. Remove from the pan once done (we want it to still have a good crunch), and add the chopped onions. Reduce the heat to medium/low, fry for 2-3 minutes, add the garlic and toss for a further 1-2 minutes. Add about 3-4 oz of fresh baby spinach to the same pan, and fry for 1-2 minutes until it’s wilted. Remove everything from the pan and into a tall jug for blitzing. Set aside.
Simultaneously, you can get your pot on the stove and the water boiling. Add a good amount of salt., and your frozen peas and set the timer for 2 minutes.
Once the timer goes off, scoop your peas from the boiling water (the idea is to use the same water for the pasta), and add half the peas to the tall jug with your spinach/onion, and the other half keep aside with the asparagus for serving.
Add your pasta to the boiling water and set a timer, mine took about 8 minutes to be al dente.
To complete the sauce, add your basil, parsley, fresh squeezed lemon, salt and pepper, and a couple tbsp of the pasta water to the jug. Blitz everything together until smooth (I actually used a nutribullet). Season further to taste.
Return the green sauce to the frying pan and set to a low heat. Add your butter and let it melt for a minute or two. Add the parmesan, drained pasta, peas and asparagus. Stir well and serve in shallow bowls, topping with more parmesan and chopped parsley.

Notes

I love all things bold when it comes to food, so my recipes are normally packed with flavor, and therefore, more ingredients. If you don’t like a certain flavor or item I have used, feel free to omit or sub, as long as you have the base ingredients, you should be fine!

Spinach – I prefer baby spinach for this recipe, and as always, it’s gotta be organic. Non organic spinach is on the ‘dirty dozen’ list, and this is because according to the Environmental Working Group (EWG), 97% of conventionally-grown spinach tested, has pesticide residues, which can be toxic to pollinators, wildlife, and aquatic species.. not to mention us!! Organic spinach is grown without synthetic fertilizers, pesticides, or herbicides, and is preferred for its taste, health, and the environment. There are only so many toxins our bodies can fight off, so let’s give it a bit of a break, and choose organic this time!

Basil and Parsley – I just love these herbs, especially basil, but if you prefer one or the other, it will still be delicious with just one option. I wouldn’t suggest going with dried herbs for these ingredients, fresh is always better.

Asparagus – I love the flavor and crunch aspect the asparagu brings to the dish, but it’ll work just as well with broccoli, zucchini, or even green beans. It’s an added layer of flavor, so if you prefer, you can skip this step all together.. however if you’re like me, and always prefer the extra flavor and texture, I would recommend this step!

Frozen peas – try to keep this ingredient, as the sweetness from the peas balances the spinach and the basil beautifully!

Pasta – Normally I’ll go for gluten free pasta, but if i’ve been good, I can get away with a wheat based pasta every now and then. Similarly to the spinach, I am quite selective when it comes to pasta. I prefer to buy the pastas imported from places such as Italy, as they use less chemicals on their wheat in Europe, therefore easier for the body to digest and process.

Cook Time: 35
Category: Lunch/Dinner
Method: Stovetop
Cuisine: Italian