Spring pasta
Serves: 4
  • 2 Tbsp olive oil
  • 1 leek
  • 2 garlic cloves
  • 3 small anchovy fillets (optional)
  • 2 bunches asparagus, end removed and stalks cut in thirds
  • 1 cup shredded cabbage
  • splash white wine (around 50ml)
  • 1 bunch quick-cooking greens (eg spinach, baby kale)
  • 200g dry pasta, cooked according to directions
  • Juice and rind of one lemon
  • 2 heaped tablespoons baby capers
  • 10 large green olives, finely chopped
  • 50g parmasen cheese, plus extra to serve
  • fresh oregano or basil to serve
  1. Heat oil in a large fry pan over low-medium heat. Fry leek and garlic until the leek is starting to soften. Add the anchovies and cook, stirring, another minute or two until the anchovies have dissolved.
  2. Add the asparagus, cabbage, capers, olives, and wine, and stir to combine.
  3. Cover, and cook for 5 mins.
  4. Add the pasta, greens lemon juice and zest, and cook a minute or two until heated through and the greens are starting to wilt.
  5. Stir through the parmasen and fresh herbs before serving, and serve toped with extra cheese.
Recipe by to her core at http://tohercore.com/spring-time-green-pasta/