Saucy Green Pasta with Calabrian Breadcrumbs

My Saucy Green Pasta with Calabrian Breadcrumbs brings together everything you love about pesto and green goddess dressing into one delicious pasta sauce that you and your guests will love.

I recently hosted a few friends for a dinner party and wanted a simple, delicious dinner to serve to my girlfriends. I checked my garden and saw I had an abundance of greens and decided to put them to use in a blended sauce! The final sauce turned out to be somewhere between a pesto and a green goddess and I could not be happier with the results.

Now, let’s talk a little more about this sauce! It is bright green from the kale, spinach, chives, basil, and parsley and packed with nutrient superfoods. Who wouldn’t want to get their greens in through a bowl of pasta?

To add a little crunch to the pasta, I decided to top it with Calabrian breadcrumbs and let me tell you, it takes this pasta to the next level! It adds a little bit of a kick and crunch to the fresh, creamy pasta. Also, while I served this with just the breadcrumbs, this is also great with grilled chicken or salmon on top!

Ingredients:

• Extra Virgin Olive Oil 
• Panko Breadcrumbs 
• Calabrian Chili Paste
• Lacinato Kale
• Baby Spinach 
• Chives 
• Fresh Basil 
• Fresh Parsley 
• Garlic
• Whole Milk Ricotta
• Shredded Parmesan Cheese 
• Fresh Lemon Zest and Juice
• Kosher Salt
• Freshly Ground Black Pepper
• Rigatoni or Other Short, Tubular Pasta
• Pasta Water: Sub low-sodium veggie or chicken broth if making ahead
• Unsalted Butter
• Shallot
• Dry White Wine

Step-by-Step:

Step One: Bring a large pot of salted water to a boil.

This will be used for both blanching the greens and cooking the pasta. 

Step Two: Make the Calabrian Breadcrumbs

Make the Calabrian Breadcrumbs:
In a skillet, heat the olive oil over medium heat. Add the panko and Calabrian chili paste and cook, stirring often, until the breadcrumbs are golden brown and fragrant, about 4 minutes. Be careful not to burn. Set aside.

Step Three: Blanch the greens

Fill a large bowl with ice and water, set aside. Add the kale and spinach to the boiling water and cook for 2 minutes, just until softened. Using tongs or a slotted spoon, transfer them to the bowl of ice water to stop the cooking and preserve their bright color. Leave the boiling water on the stove for later use. 

Step Four: Make the Green Sauce

Drain the cooled greens and squeeze out as much excess water as possible using your hands or a clean dish towel. Transfer the greens to a high-speed blender along with the chives, basil, parsley, garlic, ricotta, parmesan, lemon zest, lemon juice, salt, and pepper. Do not blend yet—wait until the pasta water is ready (or use broth if prepping in advance).

Step Five: Cook the Pasta

Add the pasta to the same pot of boiling water and cook until al dente, according to package instructions. Just before draining, ladle out ½ cup of the starchy pasta water (or use broth if prepping this in advance). Add it to the blender and blend until the sauce is very smooth and creamy. Set aside. 

Step Six: Build the Sauce

In a large, deep skillet over medium heat, melt the butter. Add the shallot and cook, stirring, until softened, about 4 minutes. Pour in the blended green sauce and the white wine. Stir and let simmer for 2 to 3 minutes to slightly reduce.

Step Seven: Finish the Pasta

Drain the cooked pasta (reserving an extra cup or two of pasta water in case you need it). Add the pasta to the skillet with the green sauce and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water or broth until you reach your desired consistency.

Step Eight: Divide, Garnish, and Serve

Divide the pasta among plates and sprinkle with a touch more parmesan, if desired. I topped mine with some simple grilled salmon or chicken for guests. Finish a generous amount of the Calabrian breadcrumbs.

Recipe FAQ:

I hope y’all love this Saucy Green Pasta with Calabrian Breadcrumbs! Comment below once you try it!

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4.67 from 3 votes

Saucy Green Pasta with Calabrian Breadcrumbs

Vegetarian

Servings: 8

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Ingredients 

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Calabrian Breadcrumbs:

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ ¾ cup panko breadcrumbs
• ▢ 1 tablespoon Calabrian chili paste, from a jar

For the Green Sauce and Pasta:

• ▢ 1 bunch lacinato kale, deribbed and roughly chopped
• ▢ 10 oz baby spinach
• ▢ ½ cup roughly chopped chives
• ▢ ½ cup packed basil leaves
• ▢ ½ cup roughly chopped fresh parsley
• ▢ 4 garlic cloves, minced
• ▢ 1 cup whole milk ricotta
• ▢ ½ cup shredded parmesan cheese
• ▢ Zest of ½ lemon
• ▢ 2 tablespoons freshly squeezed lemon juice
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 16 oz rigatoni or other short tubular pasta
• ▢ ½ cup pasta water, or low-sodium veggie or chicken broth if making ahead
• ▢ 2 tablespoons unsalted butter
• ▢ 1 large shallot halved and thinly sliced
• ▢ ½ cup dry white wine

Instructions 

• Bring a large pot of salted water to a boil. This will be used for both blanching the greens and cooking the pasta.

Make the Calabrian Breadcrumbs:

• In a skillet, heat the olive oil over medium heat. Add the panko and Calabrian chili paste and cook, stirring often, until the breadcrumbs are golden brown and fragrant, about 4 minutes. Be careful not to burn. Set aside.

Blanch the Greens:

• Add the kale and spinach to the boiling water and cook for 2 minutes, just until softened. Using tongs or a slotted spoon, transfer them to a large bowl of ice water to stop the cooking and preserve their bright color. Leave the boiling water on the stove for later use.

Make the Green Sauce:

• Drain the cooled greens and squeeze out as much excess water as possible using your hands, a cheesecloth, or a clean dish towel. Transfer the greens to a high-speed blender along with the chives, basil, parsley, garlic, ricotta, parmesan, lemon zest, lemon juice, salt, and pepper. Do not blend yet—wait until the pasta water is ready (or use broth if prepping in advance).

Cook the Pasta:

• Add the pasta to the same pot of boiling water and cook until al dente, according to package instructions. Just before draining, ladle out ½ cup of the starchy pasta water (or use broth if prepping this in advance). Add it to the blender and blend until the sauce is very smooth and creamy. Set aside.

Build the Sauce:

• In a large, deep skillet over medium heat, melt the butter. Add the shallot and cook, stirring, until softened, about 4 minutes. Pour in the blended green sauce and the white wine. Stir and let simmer for 2 to 3 minutes to slightly reduce.

Finish the Pasta:

• Drain the cooked pasta (reserving an additional cup or two of pasta water in case you need it). Add the pasta to the skillet with the green sauce and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water or broth until you reach your desired consistency.

Serve:

• Divide the pasta among plates and sprinkle with a touch more parmesan, if desired, and a generous sprinkle of the Calabrian breadcrumbs.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 8

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Photography and styling by Eat Love Eats.