Perfect Green Pasta

Beautiful girl, beautiful pasta

Mise en place (prep)

Dice 1 onion, slice 2 carrots, crush 4 cloves of garlic, slice 1 lemon in half

Cooking

Dump above ingredients into a large pan, add enough water to just cover everything. Set on the stove, turn to high.

Add a fat pinch of salt, pepper, red pepper flake (very little or it will overwhelm everything). Small glug of olive oil (not super high quality as this is going on direct heat)

Let boil/simmer for a few minutes before adding greens on top. We used Costco Power Greens, approximately half the bag (12oz.)

Cover for a few minutes to let the greens begin to wilt down

Grab a strainer to catch the seeds and squeeze both halves of the lemon into the pan

Uncover and stir with a rubber spatula, be sure to rotate your greens so that those on top are mixed in and will all wilt down

As the water is close to cooking off entirely, turn your heat down to medium/medium-high

Blend

Transfer everything from the pan to a blender

Add a cup of water/broth/bouillon

Add a big glug of olive oil (you can use better olive oil here as it is not being heated directly)

Blend starting on low and revving up to the lowest speed at which you are getting a vortex and can just see the blades (we aren’t looking to heavily aerate the mixture but want it to all blend together)

Taste & Adjust

Grab a spoon and taste it

If it’s too thick, add some water

A little bitter? Add a little honey or other sweetness

Want more spice? Add more spice

Does it just feel a little flat? Add some salt and/or more acid (lemon juice, vinegar that you enjoy, etc.)

Final Dish

Boil pasta or quinoa or other base as per packaging directions, serve over the top

Enjoy a FAT salad’s worth of greens in a delicious format.