Michael and Rachel's

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Spring Green Pasta

Updated: 25 Apr 2015

Ingredients

  • 1 tbsp butter
  • Garlic oil
  • 2 large onions
  • 1 tsp balsamic vinegar
  • 200g pack spring greens (or kale, cavolo nero, cabbage) - shredded
  • 150g wholewheat fusilli
  • Handful parmesan cheese
  • 14g toasted pine nuts
  • Salt, pepper

Method

  1. Finely chop the onions in long strands. Put the butter and olive oil in a large saute pan; add the onions and cook slowly, stirring frequently.
  2. In a pan of boiling salted water, cook the pasta for 10 minutes. After 6 minutes, add the shredded greens.
  3. About the same time you add the greens, add 1 tsp balsamic vinegar to the onions and stir well.
  4. If not already done, toast the pine nuts in a hot oven, about 3 or 4 minutes spread out on a baking sheet.
  5. When the pasta/greens are done, drain well, then add to the pan with the onions. Add the parmesan cheese, pine nuts, and a little salt and pepper. Stir well.
  6. Serve with extra parmesan on top.