Main Meals

Rigatoni with fresh green sauce

By
11 September 2025
4
Easy
20 minutes
30 minutes

“This vibrant, fresh, green sauce hugs the ribs of the pasta. It also works well with fusilli and penne.” – Abigail Donnelly

Wine/Spirit Pairing
Woolworths Signature Chardonnay
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Ingredients

Method
  • 1⁄2 cup extra virgin olive oil
  • 2 spring onions, chopped
  • 4 cloves garlic, chopped
  • 200 g baby spinach, blanched
  • 200 g fresh or frozen peas, blanched
  • 20 g basil
  • 3 T lemon juice
  • sea salt and freshly ground black pepper, to taste
  • 400–500 g rigatoni, cooked al dente (reserve 1⁄4 cup cooking water) anchovies 8, for serving
  • 100 g pecorino cheese, finely grated, for serving

Method

Ingredients

1. Place all the ingredients, except the pasta, anchovies and pecorino, into a blender and blend until smooth with the pasta water. Season and toss through the pasta.

2. Serve with the anchovies and pecorino.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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