Green goddess avocado salad
Make avocado the star of the show in this vibrant chicken salad, with lettuce, green apples, celery, cucumber and a creamy dressing
Nduja & spring greens pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g long pasta(we used tagliatelle)
- 3 tbsp olive oil
- 2 small banana shallotsfinely chopped
- 3 garlic clovesfinely chopped
- 20g nduja
- 2 tbsp tomato purée
- 200g spring greensfinely shredded
- ½ lemonjuiced
- 25g breadcrumbs
- 10g parsleyfinely chopped
- 15g parmesanfinely grated
Nutrition: Per serving
- kcal704
- fat27g
- saturates6g
- carbs88g
- sugars8g
- fibre12ghigh
- protein22g
- salt1g
Method
step 1
Cook the pasta following pack instructions and reserve a mugful of pasta water. Drain thoroughly. Heat 2 tbsp of the oil in a frying pan over a medium heat. Tip in the shallots with a pinch of salt. Fry gently for 10-12 mins until softened but not coloured, then stir in the garlic, nduja and tomato purée. Cook for a further 2-3 mins until the tomato purée has caramelised slightly. Mix in the spring greens, a splash of water and the lemon juice and cook for 4-5 mins until the greens have wilted.
step 2
In a separate pan, heat the remaining oil and tip in the breadcrumbs. Stir to coat, then toast, over a medium heat, for 3 mins until golden. Remove from the heat and stir in the parsley, parmesan and a pinch of seasoning.
step 3
Stir the cooked pasta into the pan of greens with a good splash of water and toss to coat, adding more pasta water as needed. Season to taste, adding a splash more lemon juice if needed. Scatter over the breadcrumb topping to serve.
