Green Spring Pasta with Spinach Garlic Fettuccine

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1 lb. Pappardelle's Spinach Garlic Fettuccine
6 spring onions, trimmed, sliced
1 leek, trimmed, halved lengthwise, thinly sliced
2 small bunches of broccolini, stalks thinly sliced, reserve florets
2 Tbsp. extra-virgin olive oil
2 cloves garlic, peeled & minced
2 cups frozen spinach
1 cup frozen peas
1 cup grated Parmesan cheese, divided
Salt & pepper, to taste
Fresh basil, to taste


  1. Heat 1 Tbsp. of olive oil in a large pan over medium heat. Add spring onions, leeks, broccolini stalks, garlic, spinach, and peas. Season with salt & pepper, to taste. Cook, stirring frequently, until veggies are soft, but not colored, and the spinach has defrosted, about 10-15 minutes.  
  2. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally for 6 minutes. Add broccoli florets and cook for 2-4 more minutes. Drain, reserving 2 cups of pasta water, and set aside. 
  3. Add cooked vegetables, 1/2 cup of Parmesan, and 1/2 cup pasta water into a blender. Blend until desired consistency is reached. If the sauce is too thick, keep adding pasta water 1/2 cup at a time. Once blended, return the sauce to the pan. 
  4. Add the pasta and broccolini florets to the sauce along with 1 Tbsp. of olive oil and remaining Parmesan, and toss it all together until well combined.
  5. Divide the pasta into dishes and garnish with fresh basil. Serve and enjoy!