Green goddess rigatoni

Northern Pasta Co. is one of Kendal’s great foodie success stories – starting out on Kendal market, they quickly became a favourite with farm shop customers, and Imogen and Matt continue to reach for the heights in their quest to reimagine pasta with British grains.

Northern Pasta Co.’s recipe book, Pasta for the People, is about to be published. This recipe from the book is full of healthful greens (particularly when made with spinach grown on the farm by Growing Well, which is starting to come through). Recipe and photography by Nourished by Talia 

Ingredients

250g rigatoni pasta

100g frozen peas

70g spinach

Large handful fresh basil

2 tbsp tahini

Zest and juice of 1 lemon

1 small garlic clove

3–4 tbsp olive oil

Salt and black pepper

Optional to serve: 

Mixed seeds (sesame, pumpkin, sunflower)

Nutritional yeast 

Method

Cook the rigatoni in well-salted boiling water according to packet instructions. Reserve a couple ladlefuls of pasta water while you drain.

Place the peas in a bowl and cover with boiling water to thaw out. Drain the peas and add to a blender with spinach, basil, tahini, lemon zest and juice, garlic, olive oil, a good pinch of salt and plenty of black pepper. Blend until smooth and creamy, loosening with a splash of water until you have a silky, pourable sauce.

Return the pasta to the pan and pour over the green goddess sauce over a low heat, adding more pasta water as needed so everything is glossy and well coated. Taste and adjust seasoning.

Divide between bowls and serve topped with mixed seeds for crunch, nutritional yeast for a cheesy kick and an extra drizzle of olive oil.