Hi, this recipe is from Tesco's January 2022 magazine, page 75 by Jamie Oliver or find online here.
I thought that this sauce was quite nice, it had a very fresh taste to it. However, some of my family weren't too keen on it, but they did say it had a good amount of flavour to it, just not one they liked so much.
This sauce can be made with whatever green vegetables you have on hand, even not green ones if you like but the sauce might go a bit of a weird colour! I would also suggest that you add some fresh basil to it, as I think this will make the flavour even nicer too and maybe sprinkle with some chopped walnuts before serving, as when my Mum has done this with other pasta dishes, it has gone quite nicely. Additionally, instead of pecorino, you could add some cream cheese or even cream to make a creamy sauce if that's what you prefer. The sauce would also be nice coating some meat like chicken or turkey pieces / shredded, although I'm not sure how well it would go with red meat.
Enjoy!
Hazel :)
***
***
Dietary Info:
-Main Meal
-No Nuts
-Contains Gluten
{Use a gluten-free pasta, any shape will work. Or serve the sauce with chicken and a side of mashed potatoes.}
-Contains Dairy
{In place of the cheese, use nutritional yeast, or a good non-dairy substitute. I would suggest adding some pine nuts or walnuts, if able, as well for extra flavour. This will make it more like a pesto.}
-Unsuitable for Vegans
{See above. Omit the anchovies and add extra salt if needed.}
-Unsuitable for Vegetarians
{See above.}
Serves: 4
Takes: 20mins {Depending on how fast you can chop veg, it could go up to about half an hour.}
Freeze sauce only
Ingredients:
-1 head of broccoli (320g)
-320g frozen spinach
-1 garlic clove {I used 3 for extra flavour.}
-1/2 tsp dried chilli flakes {If you like spice, I would suggest using 1 tsp as I didn't really get any spice from this amount.}
-olive oil
-60g pecorino {I served with cheddar on top instead of in the sauce as I am not a fan of cheese so I could opt not to put any on mine.}
-300g dried tagliatelle
-2 anchovies in oil (optional)
-100g stale breadcrumbs {I crumbled up 2 slices of wholemeal bread.}
-2 rosemary or thyme sprigs {I used thyme, but we ran out so it was only about 1 sprig.}
-extra virgin olive oil
Method:
1: Cut the broccoli into florets and roughly slice the stalk. {Cut the stalk smaller than the broccoli florets because it will take longer to cook otherwise, mine were about 1 - 1.5cm squares (roughly).} Cook in a large pan of salted boiling water for 3 mins, then add the spinach and cook for 2 mins. {Spinach needed a bit longer to fully unclump and defrost for me, but only an extra 2-3mins.}
2: Meanwhile, peel the garlic and put in a blender with the chilli flakes and 1 tbsp olive oil {If using anchovies, use 1 tbsp of oil from in the tin, it will give the dish more flavour as the oil has been infused with something salty.}, then grate in most of the cheese {If using.}. Using a slotted spoon, transfer the broccoli and spinach to the blender with a good splash of the cooking water. Season, then blitz until super-smooth.
3: Cook the pasta in the broccoli water {Mine had a few stray bits of spinach left in it, but don't worry about them, they're fine.} to pack instructions. Meanwhile, place a large frying pan on a medium-high heat with 1 tbsp olive oil, add the anchovies {I mashed up the anchovies with the back of a spoon to speed this up.} (if using) and cook for 1 min until melted. Add the breadcrumbs, strip in the rosemary or thyme leaves and fry until golden. Tip into a bowl and set aside, placing the pan back on the heat. {Some of my anchovy paste got stuck to the bottom of the pan, so I gave it a quick rinse before putting it back on the hob.}
4: Pour in half the green sauce and bring to a gentle simmer. Drain the pasta, reserving a mugful of cooking water, then add to the sauce, loosening with a splash of cooking water, if needed. Season and divide between plates. Sprinkle over the crispy pangrattato, drizzle with a little extra virgin olive oil and add a final grating of cheese. Store the remaining sauce in an airtight container for up to 2 days in the fridge (or freeze), for another time.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/4PMeT0e
Comments
Post a Comment