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Parsley & Garlic (PG) paste pasta

You can use whatever pasta you have to hand - but I find that loopy long strands work best with a loose sauce like this. Build on the base with whatever you have to hand - whether that’s chilli flakes for a bit of heat, or the zest and juice of lemon from the garden. If you’ve got veg to use up in the crisper, chop the veg up into fork-sized chunks, then use the burbling pasta water to blanch for 2-4 minutes, depending on its fibrousness. Don’t forget to reserve a mugful of pasta water before draining the pot, as the starch in the water will give you the emulsified silkiness of a proper pasta sauce.


  • 300 g dried spaghetti or other pasta shape of your choice
  • ½ cup PG paste
  • Plus 2 tablespoons extra virgin olive oil for finishing
  • 40 g parmesan finely grated


  • Bring a large pot of well-salted water to the boil. Cook pasta according to packet instructions (less 1 minute).
  • When pasta is cooked but still al-dente, scoop a mugful of pasta water, and drain the rest.
  • Return the pasta to the drained pot and scoop in half a cup of PG paste and the pasta water. Stir the mixture about on a medium heat until everything is speckled green and the sauce thickens slightly. Sprinkle in half of the grated parmesan, and stir. Taste for seasoning.
  • Serve with more parmesan and a final drizzle of olive oil. Feel free to finish with some PG pangratto if you have it handy.

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