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Salad Bag Pasta

  • Jessy Davis
  • Aug 4
  • 2 min read

This is the quickest pasta ever, with the sauce taking less time to make than the pasta takes to cook!


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It can be prepared using various leafy greens to optimize iron content, and it necessitates no talent whatsoever. Submerging the almonds in water may appear unconventional; nonetheless, it tenderizes them and enhances the sauce's texture. It is permissible to remove their skins post-boiling if desired, though it is not obligatory. For enhanced creaminess, incorporate a few tablespoons of ricotta prior to serving. This dish is an excellent opportunity to utilize that exceptional olive oil you have been reserving, as its flavor is distinctly perceptible.


  • Serves 4 

  • Prep 2 mins 

  • Cook 15 mins


Nutritional info per portion


  • Fibre 7.8g

  • Protein 20g

  • Plant Points 6.5


Ingredients:


  • 500g (18oz) fusilli, farfalle, or penne

  • 2 garlic cloves, peeled

  • 60g (2oz) whole almonds

  • 250g (9oz) watercress, spinach and/or rocket (arugula) (or use cavolo nero or savoy cabbage, stems removed)

  • 125g (1⁄2 cup/4 1⁄2oz) extra-virgin olive oil, plus extra for drizzling

  • 4 tbsp grated Parmesan (or use vegan alternative), plus extra to serve

  • 3 tbsp toasted pumpkin seeds

  • 3 tbsp toasted sunflower seeds

  • Sea salt and freshly ground black pepper


Method:


  1. Bring a big pan of salted water to the boil and cook the pasta according to the packet instructions. Scoop the pasta into a colander using a slotted spoon and return the pan to the boil.

  2. Add the garlic and almonds to the water and simmer for 2–3 minutes until the garlic is just tender, then add the leaves. Push the leaves under the water so they’re just submerged, then drain into a sieve (strainer). Transfer the wilted leaves, garlic, and almonds to a blender or food processor (you can also use an electric hand-held blender), add the olive oil and Parmesan, then blitz to a bright green purée. Season to taste with salt and pepper.

  3. Add the sauce back to the pan and set over a low heat, then stir in the cooked pasta to ensure everything is hot.

  4. Transfer the pasta to bowls, sprinkle over a little extra Parmesan, and the toasted seeds, then drizzle with a little extra oil before serving.



Extracted from The Unprocessed Plate: Simple, Flavourful UPF-free Recipes to Transform Your Life by Rhiannon Lambert, out now (DK RED, £20)

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