recipe
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Brooklyn
Green Pasta with Citrus Panko "Grattato"
Micole Rondinone
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$1.00
A delightful pasta dish that uses forgotten greens from your fridge. The magic is you get to walk away with dinner done AND a snackable spinach dip that comes together in about 30 seconds from the remnants of your sauce.
You Need
2-3 servings
Panko Grattato
- 2-3 Tbsps olive oil, butter or vegan alternative
- ½ - ¾ cup panko
- 2 garlic cloves, grated
- Pinch of chili flakes
How To
- If you plan to make the breadcrumbs (which are optional but SO good & easy), to a pan add 3 Tbsps EVOO & 2 cloves grated garlic. Place over low heat just until garlic is fragrant, 1 minute. Add ½ - ¾ cup panko. Turn up heat and stir constantly, until panko is browned all over. Remove from heat & add salt & chili flakes, to taste.
- Start a large pot, 3-4 quarts of water, over a high heat to boil. Wash spinach & kale, if needed. Remove kale leaves from tough stem.
- When water boils, add 2 tsps salt. To boiling water, add kale and using tongs or a large spoon, press down to submerge. After 1 minute, add spinach and submerge. After another minute, do not drain pot into the sink — remove spinach from the boiling water using a slotted spoon, tongs or spider strainer, placing blanched greens directly into a blender or food processor.
- When all greens are removed from the boiling water, immediately add 10-12 oz pipette, cooking 7-8 minutes until al dente, or follow package instructions for the pasta you’re making.
- To the blender with the greens, add 1.5 Tbsps EVOO, 2 Tbsps Cottage Cheese, 1 Tbsp goat cheese, ½ anchovy fillet (more if you like anchovy), 5-6 scallion ends (1-2 garlic cloves if you don’t have). When the pasta is almost done, add 2-3 large spoonfuls of pasta into the blender, along with juice of ½ a lemon and blend until smooth. Salt to taste.
- Strain cooked pasta & place back into the empty pot. Place the strainer over the pot & pour about half of the blended sauce into the strainer. Using the back of a large spoon, press down until all the liquid has been strained into the pasta. Set aside what remains of the “pulp” from the cooked greens.
- Add the remaining blended sauce to the pasta, top with fresh pecorino, lemon zest, plus panko grattato if you opted to make it.
- Take what remains of your “pulp” from the cooked greens, add 3-4 Tbsps sour cream, cottage cheese, plain yogurt, labne or vegan alternative. Mix, salt to taste and serve as a take on spinach dip!