Papardelle with Veg Bag Greens

24th June 2020
Papardelle with Veg Bag Greens

If you have a pile of Lee Greens greens that really needs eating up, for example spinach, chard or kale, how about giving Ceri Jones' favourite pappardelle dish a try. Super simple, yet so tasty. This is a very versatile recipe, so feel free to vary it to your fancy.⠀ ⠀

Olive oil⠀
Large portion of greens such as spinach, chard or kale, shredded (remove the stalks - you can add the chard stalks to the dish)⠀
Garlic, minced ⠀
Creme fraiche or cream (optional)⠀
Parmesan or other hard cheese, finely grated ⠀
Pasta to serve, Papardelle or Tagliatelle is great with this recipe
Sea salt and black pepper ⠀ ⠀

1. Put your water for your pasta onto boil, add plenty of salt. When ready put the pasta onto boil.⠀
2. Warm a tablespoon or so of olive oil in a frying pan, add the stalks (if using) and sauté for a minute or so until soft, then add a clove of minced garlic and a pinch of salt. Next add the shredded greens and stir until fully wilted. Add some starchy water from the pasta saucepan, a blob of cream and a handful of Parmesan. Season with black pepper. Stir well so the greens are coated in cream.⠀
3. Add the pasta to the greens using tongs (rather than draining through a sieve), and toss well to combine.⠀
4. Serve immediately with extra Parmesan on top.