This pasta dish uses green ingredients, like spinach pasta, basil tofu and garden peas. You can also use purslane instead of rocket leaves!

Totally Green!
Totally Green!


Cook the pasta following the instructions on the packet. Heat the oil and fry the onion and the basil tofu for around 5 -10 minutes. Take the pasta out of the water and boil the frozen peas in the pasta cooking water for around 10 minutes or until as soft as you like. Drain, but try to keep around 200 ml of the cooking water.

With a blender, puree the peas, half of the rocket leaves, half of the ricotta cheese and the cooking water until you have a green sauce. Season with Herbamare. Add the cooked pasta to the sauce.

To serve: add the rest of the rocket leaves and the onion/tofu mixture on top.


  • 125 g Spinach Pasta
  • 2 tbsp olive oil
  • 1 onion, peeled and sliced
  • Basil Tofu, cubed
  • 300 g frozen garden peas
  • 1 bag rocket leaves or purslane
  • 1/2 tub ricotta cheese
  • Herbamare to season