Pasta with Garden Greens,​ Garlic , Anchovies and Chili


This used to be one of our go to evening meals especially when we had a veg-box. This year the greens in the garden have gone a bit crazy purple sprouting broccoli and kale grown from seed. It is lovely sending the girls out to pick some, although I think they are more fond of trying to feed it to the guinea pigs.

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You can use any green leaves, kale works really well, but even the cabbage patch caterpillar-eaten purple sprouting leaves worked brilliantly and finely chopped you can’t see the holes!

Pasta with Garden Greens, Garlic, Anchovies, and Chili

Serves 2

  • 100g of dried spaghetti
  • 5 large handfuls of greens ( kale, rocket, purple sprouting leaves, chard or spring greens) finely chopped –  I use the food processor
  • 1 tin of anchovies
  • 1 tsp of chili flakes
  • Zest and juice of half a lemon
  • 1 clove of garlic finely chopped
  1. Cook the spaghetti according to directions
  2. Pour the tin of anchovies, oil and all into a hot frying pan
  3. Add the garlic, chili and then the greens
  4. Cook until the greens are well cooked
  5. Mix in the spaghetti and add the zest and juice of the lemon
  6. Serve immediately or leave as this is really lovely cold with maybe a little extra virgin olive oil poured over.
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