- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Buddy's spinach pici pasta
Pumpkin, chilli & garlic
- Vegetarianv
Pumpkin, chilli & garlic
- Vegetarianv
“Pici pasta is a quick homemade pasta that's super-fun to make and packed with nutritious spinach, which gives it its vibrant green colour. ”
Serves 6
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 303 15%
-
Fat 8.7g 12%
-
Saturates 2.2g 11%
-
Sugars 6.2g 7%
-
Salt 0.3g 5%
-
Protein 12.7g 25%
-
Carbs 44.2g 17%
-
Fibre 3.3g -
Of an adult's reference intake
Tap For Method
Ingredients
- 200 g baby spinach
- 300 g Tipo '00' or plain flour , plus extra for dusting
- 600 g pumpkin or butternut squash , (save your seeds for toasting)
- 4 cloves of garlic
- 2 banana shallots
- 1 red chilli , optional
- 3 sprigs of fresh rosemary
- 2 sprigs of fresh sage
- olive oil
- 40 g Parmesan cheese
- extra virgin olive oil
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
- To make the pici, simply tear off 2cm balls, about 10g in weight, of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface. The beauty is that they’re all different, so everyone can do it.
- Place the pici onto a floured tray as you do it, making sure they don’t dry out. Set aside while you make the sauce.
- Wipe out the food processor with a cloth (there’s no need to clean properly).
- Cut the pumpkin or squash into rough chunks, reserving any seeds for toasting (ask an adult to help with this bit). Wash the stringy bits of squash off the seeds and leave them to dry.
- Place the squash chunks in the food processor and pulse until roughly chopped.
- Peel the garlic and shallots, and add to the food processor with the chilli, if using. Pick in the leaves of the herbs and pulse again until well combined.
- Bring a large pan of salted water to the boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil. Add the squash mixture to the pan and cook for 5 minutes, or until softened.
- Add 2 ladlefuls of boiling water, bring to a simmer and cook for 20 minutes.
- When the sauce is nearly ready, add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
- Drain the pasta, reserving a mugful of cooking water. Grate most of the Parmesan into the sauce, stirring until the cheese has melted, loosening with a little pasta water, if needed. Toss the pasta in the sauce to coat.
- Place a small dry frying pan over a medium heat and toast the reserved pumpkin seeds until golden.
- Divide the pasta between your plates, finish with a drizzle of extra virgin olive oil, grate over the remaining Parmesan cheese and serve.
Related recipes
Buddy’s tuna pasta
Buddy's veggie nachos
Related features
Budget-friendly barbecue recipes
Budget-friendly curry recipes
11 beautiful budget-friendly pasta recipes
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited