Green pasta with Parmesan cheese
Pasta can truly be nutritious, and these are not only that but also incredibly delicious. We get the fiber and eye-catching green color from spinach, while the protein richness comes from peas. It might seem like an unusual combination for a sauce, but I promise it’s exceptionally creamy and rich in flavor.
|4 handfuls||Fresh spinach|
|1/2 can||White beans|
|200g||Pasta (about 100g per person)|
|Handful||Grated Parmesan cheese (or for a vegan version – Daily Spoon yeats flakes)|
|Half a lemon||Lemon juice and zest|
|According to your taste||Salt, pepper, chili flakes|
|2 tablespoons||Extra virgin olive oil|
Pour boiling water over the spinach and let it steep for about 5 minutes. Drain the water and make sure not to forget to squeeze out the remaining liquid.
Place the garlic in the oven for 15 minutes to roast, as this enhances its umami flavor.
In a blender, combine the spinach, beans, roasted garlic, cheese, lemon juice and zest, oil, and seasonings.
Warm the mixture in a skillet, adding about half a cup of water from the boiling pasta. Gradually add water until you achieve a creamy sauce consistency. Combine everything with the cooked pasta.