Nduja & spring greens pasta

Combine pasta with nduja, spring greens and a breadcrumb topping to make this simple and speedy dish. It’s ideal if you’re after a simple midweek meal

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 704
  • fat 27g
  • saturates 6g
  • carbs 88g
  • sugars 0g
  • fibre 12g
  • protein 22g
  • salt 1g


  • 200g long pasta (we used tagliatelle)
  • 3 tbsp olive oil
  • 2 small banana shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 20g nduja
  • 2 tbsp tomato purée
  • 200g spring greens, finely shredded
  • ½ lemon, juiced
  • 25g breadcrumbs
  • 10g parsley, finely chopped
  • 15g parmesan, finely grated


  1. Cook the pasta following pack instructions and reserve a mugful of pasta water. Drain thoroughly. Heat 2 tbsp of the oil in a frying pan over a medium heat. Tip in the shallots with a pinch of salt. Fry gently for 10-12 mins until softened but not coloured, then stir in the garlic, nduja and tomato purée. Cook for a further 2-3 mins until the tomato purée has caramelised slightly. Mix in the spring greens, a splash of water and the lemon juice and cook for 4-5 mins until the greens have wilted.

  2. In a separate pan, heat the remaining oil and tip in the breadcrumbs. Stir to coat, then toast, over a medium heat, for 3 mins until golden. Remove from the heat and stir in the parsley, parmesan and a pinch of seasoning.

  3. Stir the cooked pasta into the pan of greens with a good splash of water and toss to coat, adding more pasta water as needed. Season to taste, adding a splash more lemon juice if needed. Scatter over the breadcrumb topping to serve.

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