30/09/2026
SUPERFOOD GREEN PASTA
Green pasta made with whatever greens
and herbs you’ve got — from the fridge, the garden, wherever. Creamy, fresh, full of flavour, with a little extra protein and fibre too.
Green Fusilli with Cottage Cheese
Serves 4 | 15–20 minutes
400 g dried fusilli
200 g mixed greens — cavolo nero, kale, spinach or whatever you have on hand
3 cloves garlic, peeled
Small handful fresh herbs — basil, mint, parsley or fennel fronds
250 g cottage cheese
60 g Parmesan, finely grated, plus extra to serve
1½–2 Tbsp extra virgin olive oil, plus extra to finish
¼–½ cup reserved pasta water
Sea salt
Cracked black pepper
Bring a large pan of salted water to the boil.
Add the tougher greens and garlic first, followed by the softer greens, and cook for 2–3 minutes until tender and vibrant. Lift out with tongs or a slotted spoon and transfer to a blender.
Add the fusilli to the same water and cook according to the packet instructions until al dente.
While the pasta cooks, add the fresh herbs, cottage cheese, Parmesan and olive oil to the blender. Blend until smooth and bright green, adding a little pasta water as needed. Season well with sea salt and cracked black pepper.
Drain the pasta, reserving a little cooking water. Return the fusilli to the pan and toss through the green sauce, loosening with a splash of pasta water until glossy and coating every piece.
Finish with extra Parmesan, a drizzle of extra virgin olive oil and plenty of cracked black pepper. &sons
