Danielle Alvarez's Green Pasta

Method

1. To make the pasta dough, start by puréeing the parsley and spinach with the eggs and yolks in a blender, then use that to make the pasta dough following this method. Rest and roll out your dough, then cut it into tagliatelle, which is about 8–10 cm long and 7 mm wide.

2. To make the sauce, peel the zucchini and set the skins aside. Heat a wide sauté pan over a low heat and sauté the onion and garlic in half the butter and the olive oil with a pinch of salt until soft and sweet but not coloured, about 8–10 minutes. Then dice your zucchini ‘meat’ and add to the onion mixture with about 100ml water to just cook and soften the zucchini. When completely soft, turn off the heat and allow to cool.

3. Bring a large saucepan of salted water to the boil, drop in the zucchini skins and blanch for 20–30 seconds, then remove from the water and allow to cool completely. Keep the water boiling for the pasta. Combine the cooked skins and zucchini and onion mixture in a blender and purée. Add a bit of water as needed to achieve a smooth consistency. Set aside.

4. Set a wide sauté pan over a medium heat and melt the remaining butter. Add the sage leaves and sizzle. Drop the pasta and peas into the boiling salted water and cook for 2–3 minutes. Immediately add the purée to the sage and oil and mix to combine. Measure out 50ml pasta water and add that to the sauce, then drain your pasta and peas and immediately add them to the sauce. Toss everything together and check for seasoning, then add the lemon juice. Divide between bowls and top with shaved parmesan and black pepper. Serve immediately.

Wine Match

Pinot Gris, Sauvignon Blanc or Vermentino