Dominique Ludwig’s Green Goddess Pasta
SERVES 4
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
NUTRITIONAL FACTS
Calories:
| Amount per Serving* | |
| Total Fat | g |
| Saturated Fat | g |
| Trans Fat | g |
| Cholesterol | mg |
| Salt | mg |
| Carbohydrates | g |
| Fibre | g |
Get ready to dive into a bowl of pure goodness with Dominique Ludwig’s take on a pesto pasta - Green Goddess Pasta!
This vibrant and nutrient-packed dish is not only a feast for the eyes but also a powerhouse of protein, fibre, and iron — perfect for keeping you full between meals.
With a delightful blend of fresh spinach, creamy macadamia nuts, and zesty lemon, this pasta is a flavour explosion in every bite.
INGREDIENTS
- 340g ZENB pasta e.g. Fusilli
- 200g baby spinach leaves
- 50g Macadamia nuts
- 50g grated Parmesan
- Zest of 1 lemon
- Juice of 1 lemon
- 50g Basil leaves or rocket
- 1 x 400g tin white beans, drained or 240g cooked beans. E.g. Butter beans
INSTRUCTIONS
1.Heat a pan of simmering water on the hob. Add the spinach and cook gently until wilted. This will only take 1-2 minutes. Remove from the pain and set aside in a sieve, retaining the water for the pasta.
2.When the water is simmering, add 1 teaspoon of sea salt and 1 pack (340g) ZENB pasta e.g. Fusilli or Penne. Cook according to pack instructions.
3.Add all the Green Goddess Sauce ingredients to a food processor and process for 1-2 minutes until well combined and smooth. Adjust seasoning to taste, adding some extra lemon juice if desired.
4.Pop the drained pasta back into the pan and add the sauce and allow to warm through, without further cooking.
5.Pour the pasta into a large bowl and garnish with basil leaves, macadamia nuts, lemon zest and an optional glug of olive oil.
Tasty Tips
To make this recipe vegan, replace the parmesan with nutritional yeast.
Tell me more
The protein & fibre content of this dish means it will keep you fuller for longer between meals.
