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Green Pasta

This pasta combines the goodness of some green vegetables, the flavor of pesto and the creaminess of ricotta.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups/ 300 grams frozen spinach (chopped)
  • 1 cup/ 150 gram frozen green peas
  • 1 cup/ 200 grams ricotta (substitute: cottage cheese/Frischkäse-körnig)
  • salt and pepper to taste
  • 250 grams whole wheat spaghetti (vollkorn)
  • 1 cup/ 200 grams cream (schlagsahne 30% fat) (substitute: sour cream)
  • 3 Tbsp green pesto (we used genovese)
  • some olive oil and parmesan/ grana padano cheese for garnishing (optional)

Equipment

  • Oven safe dish

Method
 

Instructions for oven (stove top instructions below)
  1. Set the oven to preheat at 200° Celsius.
  2. Take a big oven safe dish and put the ricotta cheese in the middle. Add the frozen green peas and frozen spinach all around. Season with salt and pepper. Spread it so that it's evenly distributed all around.
  3. Put into the preheated oven and cook for 25 minutes at 200° Celsius.
  4. After your vegetables have been in the oven for 10 minutes (15 minutes still left), put the water for pasta to boil. Cook your spaghetti a minute less than instructed on the packet. Drain and keep aside.
  5. Take the vegetable and cheese mixture out the oven. Add the pesto and cream and mix everything until it's all well combined.
  6. Add the boiled spaghetti to this mixture. Mix gently to avoid breaking the pasta.
  7. Put it back in the oven for 5 minutes.
  8. Take out from the oven. Add some olive oil mix.
  9. Plate out and optionally, top with freshly grated parmesan or grana padano cheese.
Instructions for stove top:
  1. Take a big pot and put water for pasta to boil. Cook your spaghetti a minute less than instructed on the packet.
  2. While your spaghetti is cooking, add some olive oil in a pan on medium heat. Add the green peas and spinach. Season with salt and pepper. Saute for 2 minutes. Cover and cook on medium low heat for 10 minutes (until the spinach and peas are soft)
  3. When the pasta is done drain, then add to the pan.
  4. Add ricotta and pesto to the pan and mix everything well.
  5. Add the cream and mix again. Turn off heat.
  6. Plate out and optionally, drizzle some olive oil and top with grated parmesan/grana padano.

Notes

If your pasta comes out too dry from the oven, add a few splashes of milk or some olive oil to loosen it up.