Gordon Ramsay’s super quick and super green summer pasta dish

All the recipes from British chef Gordon Ramsay’s latest cookbook, Ramsay in 10, are quick and easy. This summery pasta dish has a handful of easy-to-get ingredients that don’t require much prep, and the cooking time is around 15 minutes.

It’s also, Ramsay writes in the recipe’s introduction, “a really simple way to up your cruciferous vegetable intake.”

Cruciferous greens here are kale and arugula. Other vegetables in this family include cabbage, Swiss chard, cauliflower, broccoli, bok choy, and Brussels sprouts. These are very nutritious ingredients, low in calories but high in fiber.

“You can add broccoli or spinach to make it even more nutritious,” says Ramsay, “and use whole-wheat pasta, if you have more time.”

Besides beefing it up with extra veggies, if you want to make it vegetarian, Ramsay says don’t add the anchovies. If you are vegan, also omit the parmesan. If you wanted to serve it with a fresh side, he suggests a tomato salad – which will look vibrant next to this leafy pasta dish. Or, as pictured here, toss red lettuce leaves in a bowl with radicchio.

Super green pasta with arugula, almonds and lemon
For 4 people
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:
4 tablespoons olive oil, plus extra for drizzling
3 garlic cloves, peeled and thinly sliced
2 anchovy fillets (optional, leave aside if cooking vegetarian)
250g kale, chopped
500g fresh pasta (any type)
1 lemon
6 tablespoons parmesan cheese or vegan equivalent, freshly grated
2 large handfuls of arugula
60g coarsely chopped roasted almonds
Sea salt and freshly ground black pepper

Method:
Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil. Place another large saucepan over medium heat and add the olive oil.

Add the garlic to the oil and cook for 2 minutes, until lightly browned. Add the anchovies (if using) and break them up with a wooden spoon. Add the kale to the pot, along with a spoonful of boiling water, cover with a lid and steam for 3 minutes.

Put the pasta in the pot of boiling water and stir to separate. Bake according to package instructions.

Remove the kale from the heat and, using a hand blender, blend until smooth. Drain the pasta and add it to the kale along with the lemon zest, half the Parmesan and a little salt and pepper. Mix together.

Divide among four bowls and finish with the arugula, almonds, remaining Parmesan and a drizzle of olive oil.

This modified recipe is from Ramsay in 10 by Gordon Ramsay, Hachette Australia. $49.99. Buy it here.

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