This Green Pasta loaf is speckled with greens such as perpetual spinach, chard and peas.
Its very similar in texture to this Mosaic Carrot and Green Pie, but of course the vegetable filling is different and so is the pastry, instead of my usual hot watercrust pastry, I made a shortcrust. The pastry was lovely and crumbly. The filling was good but could have benefited from a little lift in the seasoning, not so much salt and pepper, but something like a green herb or a green pesto sauce.
Presto Pasta Nights #218. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is being hosted by Jules of Pictures of all my Princesses.
I am also submitting this to Simple and in Season as the chard and perpetual spinach, albeit overwintering came directly from my own garden.
Serves 6 with a side salad.
For the shortcrust pastry to line a 2lb loaf tin
225g plain flour
½ teaspoon salt
3 tablespoons water
For the filling
200g-225g macaroni pasta (or penne)
200g - 300g chard, perpetual spinach or spinach leaves, roughly shredded
100g frozen peas, defrosted
1 tablespoon cornflour or arrowroot, mixed to a paste with 2 tablespoons cold water
250ml- 300ml double cream
Optional and strongly recommended: 1-2 tablespoons mint sauce or green pesto, I would have used some of my homemade Wild Garlic Pesto.
3 medium eggs, beaten
Salt and pepper to taste
Cook pasta according to packets instructions until al dente. Drain and season with salt and pepper.
Melt the butter in large pan, add stalks from chard and cook over a medium heat for 5 minutes until tender., then add the remaining chard, perpetual spinach (or spinach), and cook until the leaves begin to just wilt. Remove from the heat and toss together with the pasta. Add the peas, mix well and adjust seasoning if necessary.
Now make the shortcrust pastry
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough to line a 2lb loaf tin. Cut overlapping excess and re roll to fit as lid.
Place the pasta in the pastry case and press down gently. Combine the cornflour paste with the cream, mint sauce or green pesto and eggs in a bowl, then pour the cream mixture over the pasta in the tin.
Dampen with the edges of the pastry with water than top the pie with the pastry lid. Seal the edges by pressing with your thumb and forefingers all the way around. Make a small hole in the top for the steam to escape. Bake for 45 minutes to an hour or until pastry is golden and the middle is set. Leave to cool 10 – 15 minutes, before serving.