Pasta Verdure

By KimChi381

Rustic and delicious describes this pasta dish. The kick of heat from the hot pepper flakes can be reduced if your family doesn't enjoy some spice. Try other greens like rapini or the tamer spinach for a change in flavour.

Ingredients

• 2 bunches fresh greens, such as Swiss chard, dandelion or kale
• 1 pkg Longo's fresh fettucine pasta
• 1/3 Longo's Sicilian extra virgin olive oil
• 4 cloves garlic, minced
• 2 tsp anchovy paste
• 1/2 Longo's crushed chili
• 2 tbsp Longo's freshly grated Parmesan

Preparation

Step 1

1. Cut tough stems from greens and trim ends. Wash well and chop to make 12 cups (3L) lightly packed greens.

2. In large pot of boiling water, cook greens for about 8 mins or until tender. Using slotted spoon, remove greens to colander and set aside. Bring water back to boil and salt water. Cook fetuccine for about 5 mins or until al dente (tender but firm). Reserving some of the cooking water, drian and set both aside.

3. Meanwhile, in large nonstick skillet heat oil over medium heat; cook garlic, anchovy paste and hot pepper flakes for about 2 mins, stirring to combine anchovy paste into oil. Add greens and cook, stirring for about 5 mins or until very tender. Add fettuccine and toss well to coat. Add some of hte reserved cooking water to moisten if necessary. Sprinkle with cheese if desired before serving.