This dish is perfect for either summer or winter. Quick to make, healthy, cheap and delicious; what's not to like!
Dried or fresh pasta (either work well)
Good quality Olive Oil
3-4 Spring Onions
1/2 Cloves Garlic
1/2 bag of Rocket/Watercress/Spinach leaves
Handfuls of Mint/Basil/Coriander/Parsley - whatever is growing!
Creme Fraiche to Serve
Taking inspiration from a gorgeous recipe by Delia Smith, this pasta really is deliciously simple! It uses what ever is growing in the herb garden at the time as well as spare salad leaves to make a great light meal that can be served anytime of day, either hot or cold.
Put a pan of water on the hob to boil and once bubbling rapidly, add the pasta, following cooking times and serving amounts as recommended on the packet.
Peel 1/2cloves of garlic and add them to a food processor, along with a a few spring onions. Add the salad leaves that you have in the fridge - rocket works well, as does watercress and spinach. Take small bunches of any herbs growing - i think mint, basil and parsley is a great combination but you could also use coriander. The key is to just keep the flavour combination fresh so things like rosemary and thyme aren’t so great for this dish. To this mix, add the juice of half a lemon, a good glug of extra virgin olive oil and a few twists of salt and pepper. Then whiz.
It really is that simple!
You can either leave the sauce fairly large and course or add a little more oil while its whizzing and make it into a smoother paste.
Drain the pasta and stir in the sauce. You can add more seasoning as required and a dollop of creme fraiche is also a nice touch if you fancy it. Serve hot or cold as a pasta salad.
This is a recipe where the quantities and ingredients will be altered to particular tastes the more you make it! Lemon zest, fresh chilli etc. could all also be included for example…