A quick, bright pasta that feels comforting but fresh. Lemon, butter and parmesan create a light, creamy sauce, while seasonal greens make it a proper midweek meal.

Serves: 2
Approx. calories: ~460 kcal per portion (depending on vegetables)

Ingredients

160 g dried penne or farfalle
1 tbsp olive oil (about 15 ml)
1 small clove garlic, very finely minced (optional, to taste)
120–150 g spring greens (peas, tenderstem broccoli, or kale)
zest of 1 lemon
juice of ½ lemon, or to taste
30 g parmesan, finely grated
20 g butter
salt and black pepper
1–2 tbsp pasta cooking water

Method

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve a little of the pasta cooking water before draining.

While the pasta cooks, warm the olive oil in a wide frying pan over medium heat.
Add the spring greens, stir in the minced garlic and and cook gently until just tender. It should soften without browning.

Add the lemon zest and the grated parmesan to the pan. Add the drained pasta along with about 1 tablespoon of pasta water. Toss everything together so the cheese begins to melt and coat the pasta.

Stir in the butter and another ½ tablespoon of pasta water if needed. Stir over gentle heat until the sauce becomes glossy and lightly creamy.

Add a squeeze of lemon juice, season with salt and plenty of black pepper, and stir once more. Serve immediately.

Serve with buttered sourdough, rye toast, a simple Greek or Caprese salad, or just a bowl of dressed leaves.

Tips & Tricks

• Use whichever spring greens you have. Garden peas, tenderstem broccoli, or kale all work well. For the best flavour and texture, it’s usually nicest to choose one main vegetable, but you can mix them if you like!

• For a non-veggie version, fry small bacon or pancetta cubes in the pan first until lightly golden. Remove briefly, cook the vegetables in the same pan, then return the bacon before adding the pasta.

• Avoid adding cream. Cream tends to dull the lemon flavour and make the sauce heavy. The pasta water, butter and cheese create a better texture.

• If you prefer a creamier pasta, simply increase the parmesan and butter slightly. The quality of both ingredients makes a big difference here.

• Finely chopped fresh sage adds a deeper, comforting flavour.
  A few ribbons of fresh mint make the dish brighter and more spring-like.
  Add herbs at the same time as the lemon juice.

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