I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
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Cut the zucchini in half lengthwise and then each half lengthwise again. Then, cut crosswise into a large dice.
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Gather the rest of the ingredients for the sauce – pick the leaves of the basil and mint, and zest the lemon.
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When the water has reached a boil, add the spinach, kale, garlic clove and zucchini and cook for 1 minutes.
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Remove the blanched items after 1 minute and transfer to a blender and set aside.
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Next, add the pasta to the boiling water and cook until al dente. Toward the end of cooking, be sure to reserve 1 cup of pasta cooking water.
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Then, add the rest of the sauce ingredients to the blender – mint, basil, olive oil, peas, lemon zest and juice, parmesan, salt and pepper.
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Add 3/4 cup pasta water and blend the sauce on high until there are no specks left and it is a bright homogeneous green.
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Drain the pasta (don’t rinse it!) and add it back to the pot. Pour the sauce over and turn the heat onto medium-low. Stir to combine everything well.