Super Greens Pasta

Ingredients

SUPER GREENS PASTA

2 tbsp extra virgin olive oil

1 in ginger, minced

1 shallot, minced

4 garlic cloves, minced

1 tsp cumin

1/2 cup chopped mint

1 cup chopped parsley

2 cup frozen peas

1 cup frozen spinach

1 1/3 cup coconut cream

Zest of 1 lime, juice of 2 limes

TO ASSEMBLE

8 oz fettuccine noodles

1/4 cup Parmigiano reggiano

parsley, for garnish

harissa spice blend, for garnish

fresh grated parmigiano reggiano, for garnish

Directions

Bring a pot of water to a simmer. Add the frozen peas and spinach, and cook until bright green about 2 minutes. Drain and place in a bowl with cold water to stop the peas/spinach from cooking.
In a skillet, heat the olive oil over medium heat. Sauté the shallot, ginger, and garlic until fragrant, about 2-3 minutes. Add the cumin and saute for 1 minute.
Add the chopped mint and parsley. Toss to coat, then drain peas/mint and add to skillet. Sauce for 2 minutes then add the coconut cream and lime zest/juice.
Add about 1/4 tsp salt and pepper. The sauce should lack a little bit of salt because the pasta water we reserve will season the sauce as well.
Prepare your noodles per its cooking instructions and make sure to heavily salt the water (about 1 to 2 tablespoons of kosher salt). This sauce makes about 4 to 6 servings. I prefer to use less water when cooking pasta so the starch content in the pasta water is concentrated. Reserve 1/2 cup pasta water.
Drain the pasta and add it back to the pot it cooked in. Add about 1/3 cup of pasta sauce per serving of pasta with 1/4 cup of parmigiano reggiano. Toss to combine. Add about 1/4 cup pasta water and toss to emulsify and glossy.
Plate and garnish with more cheese, parsley, and harissa (this is non-negotiable).

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