Pasta in butter with broccoli and spinach

Ingredients:

• 350 g of pasta
• 140 g fresh or frozen (defrost) broccoli florets
• 110g frozen chopped spinach, thawed and squeezed out of water completely
• 1 cup fresh parsley, stems coarsely chopped
• 1 clove of garlic
• 110 g unsalted butter at room temperature

Preparation:

1. Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Discard 0.5 cups of the cooking water, then drain the pasta in a colander and set aside. Do not wash the pot.
2. Meanwhile, combine the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt, and a few grinds of black pepper in a food processor and pulse, stopping to scrape down the sides of the bowl as needed. Add the butter and continue pulse, stopping to scrape down the sides of the bowl as needed, until smooth.
   
   

   Storage advice

   
   Wrap the remaining broccoli and spinach oil tightly in plastic wrap or transfer to a container, seal tightly, and store in the freezer for up to 2 months.
3. In the same saucepan, melt 4 tablespoons of butter with the broccoli and spinach over medium heat. Add the pasta and toss, coating evenly and thinning the sauce with the reserved pasta water, 1 tablespoon at a time, if necessary. Divide the pasta among bowls and season with salt and pepper to taste.