Big Green Pasta

Growing up, my health-nut Mom was adamant about getting my daily vegetables and I gotta say if this dish was in rotation I would’ve been as ripped as Popeye. The sauce is no-cook and is so bright, creamy and herbaceous you’d never know it was actually healthy. Spinach and basil along with avocado (that’s where the creaminess comes in, of course) along with a few other pantry staples make some serious magic. And even better it’s done in the time it takes for you to cook the pasta. I think Mom would approve.

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Serves 4

INGREDIENTS

1 pound dry pasta
½ cup basil leaves, packed, plus more leaves for garnish
1 cup baby spinach
1 lemon, zested and juiced
1 clove garlic
1 large ripe avocado, peeled and pitted
½ cup freshly grated pecorino
¼ cup extra virgin olive oil, plus more for finishing
Ricotta, for serving
2 to 3 tablespoons toasted pine nuts, for garnish
Kosher salt and freshly ground black pepper

METHOD

Cook pasta in well-salted water until al dente and reserve 1 cup of pasta water.

While the pasta is cooking, make the sauce. In a food processor or blender, add basil leaves, lemon juice, garlic, avocado, pecorino, olive oil and ½ cup of water. Season with about ¼ teaspoon of kosher salt and a few grinds of black pepper, then blend until smooth. Add a splash more water as needed to loosen the sauce (you’ll be adding pasta water in a bit so don’t go crazy).

Drain the pasta and return to the pot. Stir in sauce along with pasta water, ¼ cup at a time until the sauce coats the noodles.

Transfer to a serving platter or individual bowls, dollop with ricotta, finish with a glug of olive oil, lemon zest, pine nuts and serve immediately.