This Pasta in Green Sauce is a simple, satisfying lunch or midweek supper that hits all the right notes. While the recipe includes pancetta, the bright green sauce is packed with nutritious vegetables and is blended in seconds — a hand blender works fine if that’s what you have. The dish is a complete meal on its own, so there’s no need for extra sides.
It’s a flexible recipe: use any seasonal green vegetables and whichever pasta shape you prefer, long or short. Don’t skip the egg yolk at the end — it gives the sauce a silky, glossy finish. This is an easy dish you’ll want to make time and again.
Why you will love this Pasta in Green Sauce
- Versatile — make it with a variety of greens and any pasta shape you have on hand.
- Nutritious — a full meal in one pan with plenty of vegetables.
- Quick — ready in 30 minutes or less using just pans and a blender.
You will need the following ingredients:
Olive oil – use a light drizzle; pancetta releases a lot of fat. Rapeseed oil works too.
Pancetta lardons – Italian cured pork belly; diced streaky bacon is a good substitute.
Leek – milder than an onion and quick to cook. Spring onions can work in a pinch.
Dried pasta – calamarata is used here, but any dried pasta shape will do.
Garlic cloves – simmered with the pasta to mellow their flavor; garlic granules can be used if fresh is unavailable.
Spinach – fresh spinach adds color and nutrients; other tender greens also work.
Frozen peas – defrosted petit pois are fine as well.
Fresh basil – use leaves and stems; everything will be blitzed in the blender.
Parmesan – adds umami; grate extra to serve. Choose a vegetarian alternative if omitting pancetta.
Egg yolk – whisked, to finish the sauce and enrich its texture.
Salt and freshly ground black pepper – season to taste, keeping in mind the pancetta and Parmesan are salty.
See the recipe card below for exact quantities and full method.
Substitutions and Variations
Olive oil – rapeseed oil is a neutral alternative.
Pancetta lardons – diced streaky bacon works; smoked or unsmoked are both fine.
Dried pasta – any dried shape can be used instead of calamarata.
Spinach – try kale, cavolo nero (for a darker sauce), or rainbow chard leaves for different textures and colors.
Here’s how to make weeknight Pasta in Green Sauce
Below is a concise step-by-step overview; the full recipe follows with exact timings and measurements.
ONE: Heat a little oil in a large non-stick pan over low–medium heat. Cook the pancetta until the fat renders and it turns crisp.
TWO: Push the pancetta to one side and add the leeks. Sauté in the pancetta fat until softened. Remove from the heat and transfer the leeks to a blender.
THREE: Cook the pasta in boiling, salted water with the garlic cloves for a few minutes less than the packet suggests; you’ll finish it in the sauce so aim for al dente. Reserve about 120ml (a mug) of the pasta cooking water, then drain the pasta.
FOUR: In the blender with the leeks, add spinach, peas, Parmesan, basil and the softened garlic. Pour in about 120ml of the reserved pasta water and blitz until smooth to make the green sauce.
FIVE: Add the drained pasta to the pan with the pancetta. Pour in the blended sauce and toss thoroughly to combine. Return the pan to the heat for about a minute until everything is warm and the pasta finishes cooking. Remove from heat and stir in the whisked egg yolk.
SIX: Toss until the sauce is smooth and glossy, adding more pasta water if needed. Taste and adjust seasoning. Serve in bowls with extra grated Parmesan and enjoy.
Cooking Tips
Cook to al dente: Aim for pasta that still has a little bite. Since the pasta finishes cooking in the sauce, boil it for a few minutes less than the packet instructions to avoid a mushy result.
Boiling garlic: Cooking whole garlic cloves with the pasta softens and mellows their flavor without the need to fry raw garlic. It blends into the sauce with less lingering raw sharpness.
Frequently Asked Questions
Yes. Omit the pancetta and choose a vegetarian-friendly hard cheese alternative to keep the umami boost.
Calamarata is a short, thick ring-shaped dried pasta that resembles calamari rings. It’s made from durum wheat semolina and is typically sold dried.
Pancetta is Italian cured pork belly, similar to streaky bacon but usually unsmoked. It has a salty, fatty flavor and can be bought diced, sliced, or in a roll.
Leftover egg whites freeze well and can be used later for meringues, pavlova, macarons, or chocolate mousse.
Other recipes you may enjoy
If you like easy pasta dishes, you’ll find plenty of options on the site. There are recipes featuring caramelised leeks and Gruyère, one-pan leek pasta with crispy ham, a creamy chicken pasta, and spicier dishes with sausages and nduja. These are all great weeknight or weekend choices depending on your mood.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Made this recipe and loved it?
If you try this recipe, please leave a review in the comments — I love to hear adaptations, tips, and photos. If you share on Instagram, tag @desertislanddishes to show how it turned out.
Pasta in Green Sauce
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Ingredients
- Drizzle olive oil
- 150 g pancetta lardons
- 1 medium leek, washed, trimmed and finely chopped
- 200 g dried calamarata pasta, or dried pasta of your choice
- 3 garlic cloves
- 100 g fresh spinach
- 50 g peas, defrosted in a little boiling water for a few minutes
- 30 g Parmesan, grated (plus extra to serve)
- 30 g fresh basil
- 1 egg yolk, whisked
- Salt and freshly ground black pepper, to taste
Instructions
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Heat the oil in a large non-stick pan set over a low-medium heat and cook the pancetta until the fat renders out and it becomes crispy.
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Push the pancetta to one side and add the leeks. Sauté in the pancetta fat for a few minutes, stirring often, until softened. Remove from the heat, scoop out the leeks into a blender and set aside.
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Meanwhile, cook the pasta in boiling salted water with the garlic cloves for a few minutes less than the packet instructions (you will finish cooking it in the sauce later and you want to ensure it is served ‘al dente’). Scoop out a mug of the pasta cooking water, then drain the rest. Set aside.
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Add the spinach, peas, Parmesan, basil, and softened garlic (which should be nestled in your drained pasta) to the leeks in the blender with approx. 120ml of the pasta cooking water. Blitz until smooth.
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Add the cooked pasta to the pan with the pancetta. Pour in the sauce and toss together really well to combine.
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Return to the heat and cook for a minute or so until heated through and the pasta is perfectly cooked. Turn off the heat and add the whisked egg yolk. Keep tossing until you have a smooth and glossy sauce (you can add more pasta cooking water if you need it). Taste and adjust the seasoning with salt and freshly ground black pepper as needed – Parmesan and pancetta are quite salty, so proceed with caution.
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Spoon into bowls and serve with more freshly grated Parmesan. Enjoy!