Thursday, 16 June 2011

Green Pasta Loaf

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
This is a good recipe to make in advance.  Its really good cold or at room temperature and slices beautiuflly.  All you need next to it is a simple salad, perhaps one with pinkish radishes to offset the shades of green. 
I am submitting this to 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.
Chard Pasta Loaf
Serves 6 with a side salad.
For the shortcrust pastry to line a 2lb loaf tin
Shortcrust pastry
225g plain flour
½ teaspoon salt
125g butter
3 tablespoons water
For the filling
200g-225g macaroni pasta (or penne)
50g butter
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.


  1. Wow! How interesting. I've cut and pasted the recipe in to a word document.

    Thanks for posting that!

    Martin :-)

  2. Love the carbs wrapped in (green) carbs! You have the best vegetarian recipes ever!

  3. What a truly spectacular dish! Definitely adds WOW factor to a brunch menu. Thanks so much for sharing with Presto Past Nights

  4. I have never seen anything like this before! It looks fascinating and sounds delicious!

  5. Wow, that looks AMAZING! Gorgeous photos, too!

  6. that looks so interesting, i'm so intrigued by it! so cute!

  7. Looks lovely and that shot at the beginning reminds me of a terrine.

  8. Wow, this is very interesting and what a stunning presentation! I'm not a huge fan of pasta but this is so intriguing. Your mosaic pie looks great too! I may give this a try sometime soon!

  9. Thank you Martin.
    Hope it turns out good for you too.

    Thank you so much Anna A for such a wonderful ego boosting comment.

    Thank you Ruth Daniels.
    You know I really do enjoy participating in PPN.

  10. Hi Hazel,
    Well I am so pleased to introduce you to this loaf!

    Thank you Jess.

    Thanks Shu Han.
    Lovely to make your aquaintance.

  11. Thanks Stash.
    I gues it is is in the style of a terrine and could be described that way too.

    Thank you Leckeres für Mensch und Katze :)

    Thank you foodfeud.
    I am so pleased this recipe tempts you and hope, that maybe you will get round to making it in your own home.

  12. What a cool recipe. It reminds me of "noodle omelet", a dish my parents used to make with leftover pasta, which is basically exactly as the title describes - with sauteed onions and peas.

  13. This looks like a great way to use up leftover pasta. I love the flecks of green from the chard.

  14. Thanks Monica,
    Like the sound of the noodle omelet. I made a dish with penne pasta and added eggs to it. It was good, so I like the sound of your parents noodle omelet.

    Thank you Sally.
    Yes leftover pasta - good idea and thrifty too!

  15. Thank you so much for entering your recipe into Simple and in Season - it looks so delicious and I'm impressed you used your own chard and spinach! The round up wil be posted today, Ren

  16. Thank you Ren of Fabilicious Food.


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