This pasta in green sauce is a simple, satisfying meal—perfect for a work-from-home lunch or a quick midweek supper. While the recipe includes pancetta for a savory finish, the sauce is packed with green vegetables and is blended in seconds. A stick blender works fine if you don’t have a countertop model. Because the sauce is made with spinach, peas and basil, there’s no need to serve extra vegetables on the side.
It’s a very flexible dish: use whatever seasonal greens and pasta shapes you have on hand, long or short. Don’t skip the whisked egg yolk at the end—stirred through off the heat it gives the sauce a silky, glossy finish. This is one of those recipes you’ll find yourself making again and again.
Why you will love this Pasta in Green Sauce
- Versatile: use different seasonal greens and any pasta shape you prefer.
- One-pan goodness: packed with veggies and pancetta, it makes a complete meal without extra sides.
- Quick: ready in 30 minutes or less using just pans and a blender.
You will need the following ingredients:
Olive oil – just a drizzle; pancetta releases fat as it cooks. Rapeseed oil can be used instead.
Pancetta lardons – Italian cured pork belly. Diced streaky bacon is a fine substitute.
Leek – milder than white onion and quicker to soften. Spring onions can work in a pinch.
Dried pasta – calamarata is used here but any dried pasta works.
Garlic cloves – boiling the cloves with the pasta softens their flavour; garlic granules can be used in the blender if needed.
Spinach – fresh leaves give a vibrant green colour and boost the veg content.
Frozen peas – defrosted first; petit pois work too.
Fresh basil – adds a pesto-like brightness; stems are fine since everything is blended.
Parmesan – grated for umami and to finish the dish. For a vegetarian version choose a suitable hard cheese alternative.
Egg yolk – whisk and add off the heat for a glossy finish (use a safe-sourced egg if possible).
Salt and freshly ground black pepper – season carefully: pancetta and Parmesan are already salty.
See the recipe card below for exact quantities and step-by-step measurements.
Substitutions and variations
Oils: rapeseed or another neutral oil works well.
Pancetta: streaky bacon, smoked or unsmoked, is an easy swap.
Pasta: any dried shape will do—short or long.
Greens: try kale, cavolo nero (expect a darker colour) or chard for different textures and flavours.
Here’s how to make weeknight pasta in green sauce
Below is a concise step-by-step guide; the full recipe card contains detailed timings and ingredient amounts.
ONE: Heat a little oil in a large non-stick pan over low–medium heat and cook the pancetta until the fat renders and it becomes crispy.
TWO: Push the pancetta to one side, add the leeks and sauté in the fat until softened. Remove from the heat, transfer the leeks to a blender and set aside.
THREE: Meanwhile, cook the pasta in salted boiling water with the garlic cloves for a few minutes less than the packet suggests—you’ll finish cooking it in the sauce. Reserve a mug of the starchy cooking water, then drain the pasta.
FOUR: Add spinach, peas, Parmesan, basil and the softened garlic to the blender with the leeks and about 120ml of the reserved pasta water. Blitz until completely smooth.
FIVE: Add the drained pasta to the pan with the pancetta. Pour in the green sauce and toss to combine. Return briefly to the heat to warm through and finish cooking the pasta.
SIX: Turn off the heat and stir in the whisked egg yolk, tossing until the sauce is silky and glossy. Add more pasta water if necessary. Taste and adjust seasoning, then serve with extra grated Parmesan.
Cooking tips
Cook to al dente: Aim to undercook the pasta slightly in the boiling water because it will finish cooking when tossed with the sauce. This keeps the texture pleasantly firm rather than mushy.
Boiling garlic cloves: Cooking whole garlic cloves in the pasta water softens their sharpness so they blend into the sauce without the bite of raw garlic. It’s an easy way to mellow the flavour without frying garlic first.
Frequently Asked Questions
Yes. Omit the pancetta and choose a vegetarian-friendly hard cheese or cheese alternative in place of Parmesan.
Calamarata is a short, thick ring-shaped dried pasta that resembles calamari rings. It’s made from durum wheat semolina and is commonly sold dried.
Pancetta is Italian cured pork belly, similar to streaky bacon but usually unsmoked. It comes in slices, cubes, or lardons and adds a salty, fatty flavour.
Leftover egg white can be used for meringues, pavlova, macarons, chocolate mousse, or frozen for later use.
Other recipes you may enjoy
If you like easy pasta, you’ll find plenty of recipes to suit different tastes. Try creamy leek pasta for something rich, or a one-pan leek pasta with crispy ham for convenience. There are also spicier options like pasta with nduja and simple comfort dishes such as creamy chicken pasta.
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
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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 pasta of your choice)
- 3 garlic cloves
- 100 g fresh spinach
- 50 g peas, defrosted
- 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
- Heat the oil in a large non-stick pan over low–medium heat and cook the pancetta until the fat renders and it becomes crispy.
- Push the pancetta to one side, add the leeks and sauté in the pancetta fat until softened. Remove from the heat and transfer the leeks to a blender.
- Cook the pasta in boiling salted water with the garlic cloves for a few minutes less than the packet instructions. Reserve a mug of the pasta water, then drain the pasta.
- Add the spinach, peas, Parmesan, basil and softened garlic to the blender with the leeks and about 120ml of the reserved pasta water. Blitz until smooth.
- Add the drained pasta to the pan with the pancetta, pour in the green sauce and toss to combine. Return briefly to the heat until the pasta is perfectly cooked.
- Turn off the heat and add the whisked egg yolk. Toss until the sauce is smooth and glossy, adding more pasta water if needed. Taste and adjust seasoning carefully, then serve with extra grated Parmesan.