Cheesy garlic bread babka
Garlic bread meets babka in this cheesy bread recipe, perfect as a tear-and-share for weekend gatherings
Salad bag pasta
Serves 2
Easy
Prep:
Cook:
This speedy pasta comes together in minutes. Blanched almonds add richness, leafy greens bring iron, and ricotta and good olive oil take it next level
Skip to ingredients
- 500g fusillifarfalle or penne
- 2 garlic clovespeeled
- 60g whole almonds
- 250g watercressspinach and/or rocket (or use cavolo nero or Savoy cabbage, stems removed)
- 125g extra-virgin olive oilplus extra for drizzling
- 4 tbsp grated parmesan (or vegan alternative)plus extra to serve
- 3 tbsp toasted pumpkin seeds
- 3 tbsp toasted sunflower seeds
Method
step 1
Bring a big pan of salted water to the boil and cook the pasta according to the pack instructions. Scoop the pasta into a colander using a slotted spoon and return the pan to the boil.
step 2
Simmer the garlic and almonds for 2-3 mins until the garlic is just tender, then add the leaves. Push the leaves under the water so they’re just submerged, then drain into a sieve. Transfer the leaves, garlic and almonds to a blender or food processor (you can also use an electric hand blender), add the oil and parmesan, then blitz to a purée. Season to taste with salt and pepper.
step 3
Return the sauce to the pan and set over a low heat, then stir in the cooked pasta to ensure everything is hot.
step 4
Transfer the pasta to bowls, sprinkle over a little extra parmesan and the toasted seeds, then drizzle with a little extra oil before serving.
