Creamy Green Sauce Pasta
This 30-minute green sauce pasta is silky, vibrant, and packed with flavor. A quick blanch keeps the greens bright, while an egg yolk creates a creamy emulsion. Topped with crunchy pangrattato, it's a weeknight hero that looks like a restaurant dish.
Equipment
- Large Pot
- High-speed blender
- 12-inch skillet
- Spider strainer or slotted spoon
- Microplane
Ingredients
For the Pasta
- 1 lb pasta (casarecce, orecchiette, or rigatoni)
For the Green Sauce
- 1 large bunch spinach (about 8 oz)
- 1 cup basil leaves
- 1/2 cup toasted pine nuts or walnuts
- 1/2 cup finely grated Pecorino or Parmesan
- 1 egg yolk
- 1/4 cup good olive oil, plus more for finishing
- 1 small clove garlic
- 1/2 lemon (juice)
- salt and black pepper to taste
- red pepper flakes to taste
For the Pangrattato
- 2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- pinch salt and red pepper flakes
- zest of 1/4 lemon
Instructions
- Bring a large pot of generously salted water to a rolling boil. Prepare a bowl of ice water.
- Blanch the spinach in the boiling water for 30 seconds, then transfer to ice water. Repeat with basil for 15 seconds. Squeeze greens dry thoroughly.
- Cook pasta in the same pot until 1 minute shy of al dente. Reserve 1 1/2 cups pasta water, then drain.
- In a blender, combine blanched greens, toasted nuts, grated cheese, egg yolk, grated garlic, lemon juice, and 1/2 cup pasta water. Blend until smooth. With blender running, drizzle in 1/4 cup olive oil until emulsified. Season with salt and pepper.
- In a skillet, heat 2 tbsp olive oil over medium heat. Add panko, salt, and red pepper flakes. Toast until deep golden, about 3 minutes. Remove from heat and toss with lemon zest.
- In the same skillet, add drained pasta and 1/2 cup green sauce. Toss over low heat, adding pasta water as needed, until sauce coats pasta and is glossy.
- Plate the pasta in warm bowls. Spoon extra sauce around edges. Top with pangrattato, a drizzle of olive oil, chives, and black pepper.
Notes
Squeeze greens well: Water is the enemy of a creamy emulsion. Squeeze in a clean dish towel until no more liquid comes out. Don't skip the egg yolk — it's the difference between a glossy sauce and a matte one. Reserve extra pasta water: The starch binds the sauce; you may need more than 1/2 cup. Pangrattato isn't optional — it adds crunch and visual contrast. Store the green sauce in an airtight jar in the fridge for 3-4 days. Do not freeze if it contains egg yolk; texture will suffer.