Green pasta sauce
This is a great way to use up your greens and pack your pasta with nutrients.
You can use kale, spinach or chard in this recipe - or all three together!
This recipe is for a bumper load - you'll get 2 jam jars out of this. Crop Drop greens usually come in 200g bunches so this is a great way to throw all your greens into one dish. If you only have 200g of greens then just halve the ingredients.
I make this vegan but if you fancy cheese, add parmesan instead of nutritional yeast. Nutritional yeast gives it a cheesy nutty flavour.
¼ cup extra-virgin olive oil, plus more for serving
3 cloves garlic, smashed flat and peeled
400g kale (thick ribs removed), fresh spinach (thick ribs removed) or Swiss chard (thick ribs removed and reserved for later use)
200g pasta, such as pappardelle, rigatoni, or penne
Salt and freshly ground black pepper, to taste to taste
Juice of half a lemon
2 Tbsp nutritional yeast or ¾ cup coarsely grated Parmigiano-Reggiano
1. Bring a large pan of water to the boil. Add a pinch of salt and throw in your greens. Kale will need about 5 mins to boil, spinach and chard about 3 mins. They want to be cooked through and soft but not mushy.
2. Sautee the chopped garlic in olive oil for about 5 mins, on a low heat.
3. Once the greens are cooked, remove the greens with tongs and put in a food processor - I used a nutribullet. Keep the cooking water and cook your pasta in this.
4. Add a ladel or two of the cooking water to the blender to loosen it up. Add salt, pepper, lemon juice, nutritional yeast, garlic and oil that it was cooked in. Blend til smooth. Taste and add more salt, pepper or nutritional yeast as desited.
5. Once the pasta is cooked, drain and stir in your sauce and serve.