Deep green pasta from The Farm Table (page 51) by Julius Roberts

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • HeritageHarvests on January 13, 2026

    Delicious and satisfying winter food. With a generous squeeze of lemon juice and some pecorino, it was perfect. Would like to try it again adding whole white beans to the pasta and sauce at the end. Not a gripe just a personal preference: it was too much faff to use the water from the greens again for the pasta in my tiny kitchen- just boiling two pans of water would have been easier.

  • mjharrison87 on September 29, 2025

    Plus garlic, 100g olive oil and hard cheese - parmesan/ pecorino

  • Lepa on August 28, 2024

    This is gorgeous and delicious. I used about 3/4 cup parmesan in the sauce, which was perfect.

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