Our vibrant green spaghetti is bursting with flavoursome ingredients like cavolo nero, peas, garlic and Parmesan. It's really simple to make and comes together in only 30 minutes.
The sauce is aromatic and intensely garlicky (just how we like it) but if you're not so keen on garlic you can reduce the number of cloves for a milder flavour (or poach the garlic with the cavolo nero to reduce the heat). You can also use kale as the leafy green here, if you prefer.
At only 83p per portion, this is the perfect meal to feed your family or to serve at a dinner party.
Parmesan or vegetarian Italian-style hard cheese, finely grated
150g
ricotta
Directions
Step 1Bring a large pan of water to the boil and cook the cavolo nero for 5min, or until just tender. Lift out with a slotted spoon into a blender (keep the water boiling).
Step 2Add spaghetti to the pan and cook according to pack instructions. Drain, reserving 200ml of the cooking water, and return spaghetti to the empty pan (off the heat)
Step 3Add peas, garlic, Parmesan, reserved water and plenty of seasoning to the blender with the cavolo nero and whizz until smooth. Pour into the spaghetti pan, toss gently to combine and return pan to low heat to warm through.
Step 4 Divide between 4 bowls and spoon a dollop of ricotta on to each. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
