Recently I've been shooting for a book that celebrates beautiful food made from ingredients we often throw away. Zero Waste week's about to start, so here's my favourite way to use up handfuls of greens that are a little past their best. This pasta is often the 'family meal' at the restaurant - deceptively simple, it's a definite staff favourite:
Green Sauce with Lemon
this is a traditional Italian sauce, usually made with cavalo nero (which happily comes into season at the same time as the new season's olive oil is ready. perfect partners).
- blanch 3-4 large handfuls of leftover dark leafy greens, along with 1 peeled garlic clove, in salted water.
- drain when tender and squeeze out the excess water.
- blitz the greens with plenty of olive oil, sea salt and add the blanched garlic to taste. (I use the whole clove for every 250g of raw greens I cook). You're looking for a smooth, emerald sauce.
- toss through cooked pasta, adding plenty of lemon juice and a spoonful or two of the pasta's cooking water to loosen.
- taste and adjust the salt + lemon: these make the sauce really come alive. Serve with plenty of parmesan
Click here to find out more about Zero Waste Week.