Green pasta

1 packet of mung bean pasta

100g parsley

60g rocket

2 tsp capers

4 cloves garlic grated

100g baby tomatoes

60ml Extra virgin olive oil

1 tsp chilli flakes

30g pine nuts

160g English spinach

2 tbsp virgin olive oil


Blend the parsley, olive oil, garlic, rocket, chilli flakes, baby tomatoes in a blender or food processor. Season as desired.

Cook the pasta according to instructions on the packet.

Add some pasta water to the blended green sauce.

Drain the pasta, add back into the cooking pan and stir in the green sauce.

Serve with toasted pine nuts and a dash of chilli flakes.

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