Colin Fassnidge makes his What’s in the Bottom of the Fridge pasta?

What’s in the bottom of the fridge pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4 - 6

Ingredients

2 bunches broccolini, roughly chopped

2 - 4 kale or Swiss chard leaves, roughly chopped

2 stalks celery, roughly chopped

2 cups baby spinach or rocket

Handful of green onion tops, chopped

2 cloves garlic

150g roasted almonds

125 to 200ml olive oil

Juice and zest of 1 lemon

Sea salt and cracked black pepper, to taste

500g packet linguine

Goats cheese or extra grated parmesan, to serve

Chopped basil/tarragon/parsley leaves, to garnish

Method

1 Bring a large pot of salted water to the boil. Add vegetables. Cook for 30 seconds. Drain.

2 Place greens, garlic, half the nuts and half cup olive oil in a blender. Blend, adding more oil as needed, until smooth. Add lemon juice, salt and pepper, to taste. Heat sauce gently in a large frying pan over a medium low heat.

3 Cook pasta following packet directions. Drain. Add hot sauce and parmesan to pasta and toss to coat.

4 Divide pasta among bowls. Drizzle with oil and garnish with herbs, goats cheese, extra parmesan and remaining nuts.

TIP: This recipe will work using most green vegetables and herbs including stalks.

Replace almonds with any nut.

This sauce works well served with roasted meats and vegetables.