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Super Green Fettuccine

This has summer written all over it! This dish is vibrant, full of flavour & a great way to use up any extra spinach/silverbeet in the garden.


1 packet Real Pasta Spinach Fettuccine 150g frozen spinach - or 400g any fresh leafy green

1 C frozen peas + 1/2 C extra

1/2 C Plain natural yoghurt

Big handful of basil leaves

1/2 lemon, juice

2 cloves garlic

Salt & Pepper

Pecorino to serve


- Place greens (defrost if frozen) in a blender along with 1 C peas, yoghurt, basil, lemon, garlic and a generous amount of salt and pepper. Blend until smooth.

- Boil the pasta, reserve 1/2 - 1 cup of pasta water for the green sauce

- Once pasta is cooked, drain and place in a warm frying pan.

- Add pasta water to green sauce, blend to find your desired consistency.

- Add green sauce to pasta along with the remaining peas, heat through, check for seasoning, maybe adding a little more lemon or salt or pepper.

- Plate up & top with plenty of freshly grated pecorino


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