spinach pasta w/ green veggies

The prettiest, springiest pasta.

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A few weeks ago I watched this pasta making video and it’s the closest I’ve ever come to experiencing what I think is ASMR.

I then proceeded to make pasta dough and fail at constructing every short cut pasta shape I tried. He makes it look so effortless and beautiful and I surely did not. We had pappardelle that night.

But since then I’ve also been itching to make a spinach pasta dough because it’s just so vibrant! And I figured it was less risky than the squid ink variety. And while I’m making green pasta, I might as well throw a bunch of green stuff in there.

Spinach Pasta w/ Green Veggies (serves 6)

for the pasta

5 oz bag spinach, steamed

2 eggs plus 1 egg yolk

2 1/4- 2 1/2 cups all purpose flour

big pinch of coarse salt

olive oil

for the “sauce”

3 tbs unsalted butter

1 small leek, chopped and cleaned

3 cloves minced garlic

1 bunch asparagus, chopped

2 cups snap peas

1 cup freshly grated Parmesan cheese

juice and zest of one lemon

1/4 cup chopped chives

1/4 cup chopped basil

Steam the spinach in a saucepan- it will only take a minute or two. Drain, and then squeeze as much water out as you can. If you have cheesecloth that works, or I just put it in my fine mesh strainer and push the water out with a spatula.

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Of course I have a Hogwarts spatula. If I had gotten a tax refund this year I would have bought the entire Williams Sonoma line.

Once it has slightly cooled, place in a food processor with the eggs, 1 cup of the flour, and a big pinch of salt. Pulse to combine. Add the remainder of the flour, 1/2 cup at a time, until it starts to come together. If it gets too dry, add a little olive oil to smooth it out.

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Eventually you’ll have what looks like green Play-Doh. Wrap in plastic and refrigerate for at least 30 minutes.

I used my beloved pasta maker attachments to turn this into linguine. I will say I had a little more trouble with this dough initially (more prone to crumbling, tearing) than the traditional one but it ended up working out fine.

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In a large saucepan, heat the butter. Add the leeks and garlic and cook for 5 minutes or so on medium heat, stirring occasionally. Season with salt and pepper. Add the asparagus and the snap peas and cook for another 5-6 minutes. Add the lemon zest and juice, and a healthy handful of Parmesan. Stir and remove from heat.

Once you drop the pasta (in heavily salted boiling water) it should only need to cook for about 3-4 minutes. Move it directly into your veggies. Some of the pasta water transferring over is good- helps loosen everything up.

Serve with extra chives, basil, and Parmesan for garnish.

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This has SO MUCH FLAVOR and so many beautiful greens. Feel free to swap any of the veggies, but I will say the peas gave it great crunch and were probably my favorite part. A perfect meatless meal.

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