Anyone who knows me knows that I looooooove pasta! If I could I would eat it every day! However, pasta isn’t exactly the healthiest option, so since I’ve been looking for a lot more healthier recipes recently I came across this one from Jamie Oliver. This Spinach pici pasta is a homemade pasta that is packed with nutritious spinach, especially I found the best thing in the world, a healthy pasta! Naturally, this had to be made immediately and I love it! In fact I would say that I now prefer this over regular dry shop-bought pasta. While it tastes amazing it also leaves you feeling it full but doesn’t give you that bloated feeling like normal pasta does which makes me feel a lot better. I probably make this every week and its something that you have to try because its completely converted me!
For the pici pasta:
- 100g spinach
- 150g plain flour (plus extra for dusting)
For the roasted veg and sauce:
- Olive oil (or any oil of your choice is fine)
- An inch off of a courgette
- 8 cherry tomatoes
- Half a red onion
- 1/5 of a yellow pepper
- Passata or tomato puree/paste
- 1 tbsp mixed herbs
- Half tsp ground ginger
- Half tsp paprika
- Salt and pepper to season
- Pre-heat your oven to 180 degrees celsius.
- Chop the courgette , cherry tomatoes, red onion and pepper and put them all inside of a plastic sandwich bag.
- Once all chopped and inside of the bag, pour some oil in and season with salt and pepper.
- Make sure the bag is closed and mix all of the ingredients together, this way it ensures everything gets a good covering.
- Then open up the bag, put in a roasting tray and leave to the side while you start with your pasta!
- In a food processor, blitz the spinach and flour until a ball of dough forms (I’ve found that if you gradually add them together then its easier and doesn’t take as long).
- Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
- To make the pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes (think fine green beans) on a clean surface (this is the perfect opportunity to get any children involved).
About half way through making the pasta, pop your veg in the oven for about 20 minutes regularly tossing them around.
- You can cook the pici straight away, or leave them to dry out for a few hours, or even overnight.
- Put a large pan of salted water on to boil and once boiling add in the pasta. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8- 10 minutes, checking on it to make sure you get lovely al dente pasta.
- Drain the pasta and mix veg into the pan with the pasta, adding in your tomato puree, mixed herbs, ground giner and paprika to give it a kick and some sauciness!
- To finish you can sprinkle on a bit of cheese and your good to go!
I hope you try this and enjoy this recipe as much as I do!