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Salad Bag Pasta
Have you got a bag of salad leaves that you forgot about and that are starting to look a little limp? Save them from the compost and use them to make this quick and easy fresh pasta. It just takes a few minutes to blitz salad leaves, flour and egg together to make a pasta dough. Then snip it into shapes and simmer for a few minutes. Toss with butter and Parmesan and dinner is ready. Homemade pasta has never been easier to make, or a better way to reduce food waste.
Ingredients
- 100g mixed salad leaves, baby leaf spinach or baby red chard
- 200g strong white bread flour
- 1 medium egg
Prep: 15 mins + resting | Cook: 5 mins
Method
1. Rinse the salad leaves and pat them dry with kitchen paper. Tip the dry salad leaves into a food processor. Add the flour and a generous pinch of salt. Whizz together for 1-2 mins till they form a powdery mixture.
2. Meanwhile, crack the egg into a bowl and whisk till beaten. Add the egg to the food processor and blitz till the pasta dough comes together.
3. Turn the dough out onto your work surface. Knead for 5-10 mins till the dough is soft, supple and elastic. If it's a little sticky, add an extra pinch of flour and knead it in. Pat into a round and wrap in beeswax paper or greaseproof paper. Rest for 30 mins at room temperature. You can also rest it in the fridge for up to 24 hrs.
4. To cook the pasta, bring a large pan of salted water to the boil. Use a pair of kitchen scissors to snip the dough into small pieces, approximately 3-5cm long.
5. When the water is boiling, add the pasta and simmer for 4-5 mins till the pasta is tender but still has some bite. Drain the pasta. Add it to your sauce and serve.
6. Choose your sauce
The simplest way to serve this pasta is by tossing it with butter, Parmesan cheese and a grating of nutmeg. It's also delicious served with sausage and broccoli sauce, or stir it into cherry tomato passata, top with mozzarella and briefly grill till golden.
The simplest way to serve this pasta is by tossing it with butter, Parmesan cheese and a grating of nutmeg. It's also delicious served with sausage and broccoli sauce, or stir it into cherry tomato passata, top with mozzarella and briefly grill till golden.
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