Spinach pici pasta

Name: Spinach pici pasta
Total time: 50 min
Yield: 4
Ingredients: 200g baby spinach; 300g Tipo 00 or plain flour plus extra for dusting; olive oil; 4 cloves of garlic; ½ teaspoon dried red chilli flakes; 200g baby courgettes; 320g ripe cherry tomatoes on the vine; 50g pine nuts; ½ a bunch of fresh basil (15g); 50g Parmesan cheese; extra virgin olive oil

Baby courgettes, tomatoes & pine nuts

Vegetarianv

“Vibrant homemade pasta that's super-fun to make and packed with nutritious spinach. ”

Serves 4

Cooks In50 minutes

DifficultyNot too tricky

Super Food Family Classics Spinach Courgette Tomato Healthy dinner ideas Lunch & dinner recipes

Nutrition per serving

Calories 500 25%
Fat 21.6g 31%
Saturates 4.3g 22%
Sugars 5.8g 6%
Salt 0.4g 7%
Protein 20.2g 40%
Carbs 56.6g 22%
Fibre 4.7g -

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

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Ingredients

g / ml cups / oz

200g baby spinach
300g Tipo 00 or plain flour , plus extra for dusting
olive oil
4 cloves of garlic
½ teaspoon dried red chilli flakes
200g baby courgettes
320g ripe cherry tomatoes , on the vine
50g pine nuts
½ a bunch of fresh basil , (15g)
50g Parmesan cheese
extra virgin olive oil

7 oz baby spinach
2¼ cups Tipo 00 or all-purpose flour, plus extra for dusting
olive oil
4 cloves of garlic
½ teaspoon dried red chili flakes
7 oz baby zucchini
11 oz ripe cherry tomatoes, on the vine
1¾ oz pine nuts
½ a bunch of fresh basil (½ oz)
1¾ oz Parmesan cheese
extra virgin olive oil

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Super Food Family Classics

By Jamie Oliver

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Method

In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
To make the pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface (the beauty is that they’re all different, so get little helpers involved, if you can).
Cook the pici straight away, or leave them to dry out for a few hours, or even overnight.
Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, along with the chilli flakes.
Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
Drain, reserving a mugful of cooking water, then toss through the veg.
Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed.
Divide between your warm plates and serve with a few drips of extra virgin olive oil, with the remaining Parmesan and the baby basil leaves sprinkled over.

In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough—it shouldn’t be sticky, you want a playdough consistency, so add a little more flour if needed.
To make the pici, simply tear off ¾-inch balls of dough and roll them out into long, thin sausage shapes—think fine green beans—on a clean surface (the beauty is that they’re all different, so get little helpers involved, if you can).
Cook the pici straight away, or leave them to dry out for a few hours, or even overnight.
Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil. Peel, finely slice, and add the garlic, along with the chili flakes.
Finely slice and add the zucchini, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
Drain, reserving a cupful of cooking water, then toss through the veg.
Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed.
Divide between your warm plates and serve with a few drips of extra virgin olive oil, with the remaining Parmesan and the baby basil leaves sprinkled over.

Tips

EASY SWAPS
Once you’ve mastered the pasta, why not try switching up the sauce you serve it with? A simple homemade pesto or 7-veg sauce would be delicious.

You could also try this with a mixed bag of spinach, watercress and rocket, depending on what you can get hold of.

If you only have frozen spinach, let it defrost and squeeze out as much liquid as you can before blitzing with the flour. If the mixture is sticky, add more flour as needed.

EXTRA VEG
Throw a handful of frozen peas or sweetcorn into the pan when you add the pine nuts for an extra veggie boost.