All greens pasta

This recipe is mainly about the sauce, which can be kept in the fridge or freezer. I use it for a hit of green with pasta, or any grain when fresh reserves are running low. Here I've put it with some orzo and some buttery fried leeks, but almost any other veg would work.

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Step 1

Put a frying pan on medium heat, add a tablespoon of olive oil, then the onions, and cook for 10-15 minutes, until soft and sweet. Add the garlic and cook for another three minutes, then add the vinegar and let it evaporate. Next, stir in the greens and leave them to cook for a couple of minutes, so they are wilted but still have their colour (how long this takes will depend on what type of greens you are using - spring greens will take longer than kale, for instance). Put the lot into a blender with the rest of the olive oil, and blitz until you have a thin, green sauce, adding a little water if you need to loosen it. Prepare your other veg: I used leeks, which I cut into 2cm rounds and fried in butter until soft. Cook the pasta in boiling salted water to packet instructions, then drain, reserving a little of the cooking water. Put the pasta back into the pan and toss it with about four tablespoons of the green sauce (you might need more or less - trust your judgement), add a little of the cooking water to loosen, then add the leeks. Serve topped with a good grating of cheese.