Pasta in Green Sauce

This Pasta in Green Sauce is a delicious work from home lunch or midweek supper that ticks all the boxes. Although it contains pancetta, it is packed full of nutritious green veggies thanks to the unbelievably quick and easy green sauce which takes just seconds to make in a blender (you could use a handheld stick blender if that is all you have). Plus, you don’t have to worry about serving anything on the side. It is also super versatile; I frequently make it with various seasonal green veggies and any pasta shape I fancy - long or short. Don’t be tempted to skip the egg yolk at the end, it makes the sauce super silky and glossy. Trust me, this is one of those dishes you will want to make again and again…

What you will need to make this Pasta in Green Sauce:

Olive oil - you don’t need too much as pancetta is naturally quite fatty. You could use rapeseed oil, if wished.
Pancetta lardons - made from Italian cured pork belly. You can use diced streaky bacon instead.
Leek - these have a more subtle allium flavour than white onions and cook much faster. You could use spring onions at a push. 
Dried pasta - I have used calamarata in this recipe but you can use any dried pasta shape you wish.
Garlic cloves - this adds a lovely garlic flavour to the sauce. You could add a sprinkling of garlic granules straight to the blender if you don’t have any fresh cloves.
Spinach - I love adding fresh spinach to sauces as it is such a good way to include more vegetables. In this one, it helps give the most beautiful vibrant green colour. 
Frozen peas - you could use petit pois instead, just make sure they are completely defrosted first.
Fresh basil - if you like pesto, you will love this sauce. You can use the leaves and the stems since they are completely blitzed in the blender.
Parmesan - this adds a lovely umami flavour to the sauce. A generous grating of fresh Parmesan is the perfect way to finish off the dish at the end. If leaving out the pancetta and making for vegetarians, opt for a vegetarian-friendly alternative like Gran Moravia.
Egg yolk - use a free-range egg stamped with the British Lion mark if you can.
Salt - I like Maldon Flaky Sea Salt - you can try their different flavours if you like (the chilli version will add a subtle heat, whilst the garlic version will increase the garlic flavour). Use sparingly as the pancetta and Parmesan are already salty.
Freshly ground black pepper - adding a few twists helps to balance out the flavours. It is important to taste and adjust as you season. You could use a pinch of dried chilli flakes if you like a more intense heat.

Frequently Asked Questions:

Can I make a vegetarian Pasta in Green Sauce?
Yes, this recipe can easily be adapted for vegetarians. Simply skip the pancetta and use a vegetarian-friendly alternative to Parmesan.

What is calamarata pasta?
Originating from Napoli, calamarata is one of the lesser-known pasta varieties consisting of short, thick rings which resemble calamari. It is made using durum wheat semolina flour and cannot be made by hand due to the shape so is normally only available dried in supermarkets (you can also find smaller versions called calamaretti). It is similar in shape to paccheri which looks like thick, slightly longer, tubes.

What does ‘al dente’ mean?
You often see recipes saying that pasta should be cooked ‘al dente’ which literally translates as ‘to the tooth’. This is the ideal consistency for pasta (and rice) which should be firm and have some bite - not too hard or chalky (which means it is undercooked) or mushy (which means it is overcooked).

What is pancetta?
Pancetta is Italian cured pork belly — a bit like streaky bacon — with a strong, rather salty flavour and fairly fatty texture. You can buy it as a round, thick slice from a roll, as rashers or diced into cubes. Traditionally it is unsmoked, but you can buy smoked varieties nowadays.

Can I use other vegetables in the green sauce?
Yes, this is perfect for using up whatever seasonal greens you have available. For example, you can swap the spinach for rainbow chard leaves or blanched kale or cavolo nero. 

What can I do with the leftover egg white?
There are so many ways to use up leftover egg whites (I know you only have one in this recipe, but if you made it several times…). Some of my favourites include: meringues, pavlova, macarons, ricciarelli and chocolate mousse. Alternatively, they freeze well.

Other recipes you may enjoy:

Creamy Caramelised Leek Pasta with Gruyère 
Ricotta Pesto Pasta 
Rigatoni with Cavolo Nero, Pancetta and Shallots - inspired by Uyen Luu
Shaved Brussels Sprouts Salad 
Udon Carbonara  
Weeknight Sausage Ragu

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