Chris Baber's super green pasta sauce

Chris Baber's super green pasta. Twirls of fusili in a white bowl, coated in a deep green sauce. The bowl is on a wooden board and surrounded by basil leaves, cloves of garlic, wedges of lemon and a block of parmesan cheese.

On Friday 6th March, Chris Baber joined us to show off his super green pasta sauce – a quick dish that makes the most of the seasonal produce currently on supermarket shelves.

Ingredients (serves 2)

  • 250g fresh pasta

  • Salt (for pasta water)

  • 1 fresh garlic clove

  • 100g kale

  • 100g spinach

  • 200g cannellini beans

  • 50g grated parmesan

  • 30g fresh basil

  • 1 lemon

  • 5 tablespoons of extra virgin olive oil

  • Black pepper

Method

  1. Boil the kale and spinach in a saucepan of water with a pinch of salt and a garlic clove for two minutes.

  2. Once cooked remove the kale and spinach and put into a blender with a splash of the boiling water.

  3. Cook the fresh pasta according to the instructions on the packet, in the saucepan of boiling water you just took the spinach and kale from.

  4. Whilst the pasta is cooking, add to the blender the cannellini beans, fresh basil, extra virgin olive oil and parmesan.

  5. Whizz this for about a minute to create your pasta sauce, season to taste and loosen with oil and water if needed.

  6. Add the sauce to a frying pan or mixing bowl, and add the cooked pasta with a little of the cooking water.

  7. Toss together and serve with cracked black pepper and a squeeze of lemon.

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