Broccoli & Spinach Pesto Pasta with Ricotta Salata

Destination: Italy. The greenest dinner of the week — penne folded through our ATLAS green pesto with sautéed broccoli and just-wilted spinach, finished with a snowy grating of ricotta salata (a firm, salted ricotta made for exactly this job) and fresh basil.

Serves 2 · 15 mins + prep

In your box

• 1 ATLAS green pesto tub
• 1 ricotta salata pack
• 1 penne pasta pack*
• 1 broccoli
• 1 spinach leaf pack
• 1 basil bunch*

*Basil is split across other dishes — read each recipe carefully. We've also given you more pasta than you need; follow the serving sizes on the packet instructions to keep your dish well balanced.

From your pantry

Olive oil, salt

Equipment

Large saucepan, frying pan, sieve, grater / microplane

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Bring a large saucepan of salted water to the boil. Wash and dry the vegetables. Pick one sprig per 2 people of basil leaves. Cut the broccoli into small florets and roughly chop the stem.

2. Cook the pasta. Add the pasta to the boiling water and cook for 9–10 minutes or until al dente (firm to the bite).

3. Sauté the broccoli. Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the broccoli and sauté for 3–4 minutes or until vibrant green, slightly softened and beginning to brown. Add the spinach and wilt for 30 seconds to 1 minute.

4. Combine the ingredients. Reduce the heat on the frying pan to low or remove from the heat entirely. Once the pasta is cooked, add it to the frying pan with the broccoli. Add the pesto and a splash of the starchy pasta water and stir to combine.

To serve

Divide the broccoli pesto pasta between serving plates. Grate over ricotta salata and top with fresh basil leaves and a drizzle of extra virgin olive oil.

Chef's tips

• Save your pasta water: before straining, always reserve some of the water in a mug. A small splash of the starchy water helps loosen the sauce and coat the pasta — add a little at a time so it doesn't become soup.
• Short on pan space? You might prefer to combine everything in a large bowl or pot if your frying pan isn't big enough.

Wanna wing it?

• Finish with a squeeze of lemon and a drizzle of extra virgin olive oil
• Add a pinch of chilli flakes
• Top with toasted almonds or pine nuts
• Blanch the broccoli in the pasta water instead of sautéing if you prefer

Allergens: dairy, wheat, gluten, nuts (cashews).

This dish is in our Italy Cuisine Box, delivered 1st–3rd August — order by Tuesday midnight →