Green Cacio e Pepe
You can make this with any green veg that you have in your fridge and the rest is pretty much pantry staples. It’s much more nourishing and a little lighter than your classic cacio e pepe but is reminiscent of those creamy and savoury flavours.
Serves 4 | 25 mins
3 tbsp olive oil
1 bunch broccolini, cut into 2cm pieces
1 leek, sliced thinly
1 tbsp capers
10 olives, roughly chopped
2 cloves garlic, finely chopped
2 tsp freshly ground black pepper
3 tbsp olive oil
2 eggs
70g grated Parmesan
300g dried spaghetti
2 tbsp butter
Heat 1 tbsp olive oil in a heavy based pan and once hot, add in the broccolini and season with salt and pepper.
Fry until nicely charred - around 3 mins, remove from pan and set aside.
Heat remaining 2 tbsp olive oil in a fry pan and add in olives, capers and leek and cook on medium for 10 mins or until the leeks have softened.
Add in the garlic and cook for another minute. Add in the pepper and season with salt. The pepper seems like a lot but trust me on this one.
Cook the pasta until just al dente, because you’ll stir in a hot pan afterwards, so it’s better to undercook. Drain pasta and put back into the pot, reserve 1C of pasta water.
Whisk the eggs and parmesan together.
Put the pot on medium heat and add in the broccolini, leek, egg mixture, reserved pasta water and butter and stir through.
Cook for another couple of minutes.
Serve with more Parmesan and a drizzle of olive oil.
