Green Pasta with Wild Garlic and Basil
This vitamin-packed pasta is healthy, affordable, and extremely easy to prepare. Thanks to LaFroza, you don’t have to wait for wild garlic season—you can add it to your dishes all year round.
Ingredients
150–200 g fettuccine pasta
100 g fresh (or frozen) spinach
A handful of mixed seeds*
100 g Parmesan cheese
3 tsp LaFroza frozen basil
2 pcs LaFroza frozen wild garlic
Olive oil
*Suitable options include sunflower seeds, pumpkin seeds, pine nuts (or a mix of these), or milder-tasting nuts such as cashews or blanched almonds.
Method
1 Wilt the spinach in the microwave for 1 minute or heat it in a dry pan until softened. Frozen spinach can also be used as a substitute.
2 Place the softened spinach, seed mixture, and half of the grated Parmesan into a food processor, blender, or immersion blender cup. Add the frozen herbs.
3 Cook the pasta in salted water until al dente (still slightly firm to the bite).
4 When the pasta is nearly ready, add a ladleful of hot pasta cooking water to the sauce ingredients and blend until smooth. Add more water, seeds, or cheese if needed.
5 Drain the pasta, drizzle with a little olive oil, and mix thoroughly with the green sauce. If the pasta is still steaming hot, no additional heating is needed. Otherwise, gently reheat the pasta together with the sauce.
6 Serve with plenty of Parmesan and a sprinkle of the remaining seeds.
A quick, fresh, and vibrant pasta dish—perfect for a fast weekday dinner or a healthy weekend treat. Enjoy!
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