We love this delicious Green Pasta with Pangrattato recipe from Leah Itsine’s new cookbook, Good Food Made Simple.
You have to try this! It’s simple, but so flavoursome. You could easily make it vegan by using vegan feta cheese. For a gluten-free meal, use gluten-free pasta and breadcrumbs.
2 tablespoons olive oil
1 brown onion, chopped
3 cups (120 g) chopped kale
¾ cup (100 g) frozen baby peas
4 garlic cloves, crushed
1 cup (250 ml) vegetable stock
500 g (1 lb 2 oz) pasta shells
1 avocado, halved
1 tablespoon lemon juice
1 bunch basil, leaves picked
200 g (7 oz) Danish feta cheese, crumbled
1 tablespoon garlic-infused olive oil
½ cup (30 g) panko breadcrumbs
2 teaspoons finely grated lemon zest
Bring a large saucepan of salted water to the boil.
Meanwhile, heat the olive oil in a saucepan over medium–high heat. Cook the onion for a couple of minutes, then add the kale and cook for a few more minutes. Add the peas and garlic and cook for 2 minutes, then pour in the stock and simmer for 5 minutes. Remove from the heat.
Add the pasta to the boiling water and cook according to the packet instructions. Drain the pasta well, reserving ¼ cup (60 ml) of the water, and return to the pan.
Meanwhile, to make the pangrattato, heat the garlic oil in a frying pan over medium–high heat. Add the breadcrumbs and lemon zest and cook, stirring regularly, for a few minutes or until crisp and golden. Season with salt and freshly ground black pepper.
Pour the vegetable mixture into a blender and add the pasta water, avocado flesh, lemon juice and basil, reserving a few leaves for garnishing. Season with salt and pepper and blend until smooth.
Stir the sauce through the pasta. Serve topped with the feta, pangrattato and reserved basil leaves.