Pasta with greens, garlic and chilli from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

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

  • eliza on October 02, 2024

    Very easy and great way to cook greens from the garden. In my book it calls for chard, kale, or Savoy cabbage, all of which are most abundant in late summer to fall. Can reduce the amount of pasta if desired, and it’s easy to adapt to 1 or 2 servings. Other than the greens it’s mostly pantry staples. This is something I make a lot, mostly with shredded kale, whole grain pasta, and pepper flakes. There are 2 variations on the same page not indexed: pasta with broccoli, and with chickpeas and lacinato kale, both good.

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