Super Green Pasta

_INGREDIENTS:

_{GREEN PASTA DOUGH:}

• 4 cups of greens: Use up what's in your fridge like Cavolo Nero, rocket, spinach, or silverbeet. You can also add herbs like basil, coriander, and parsley
• 1 cup high grade flour 
• 2 Tbsp oil 
• 2 Tbsp water
• ¼ tsp salt

_{PASTA TOPPINGS:}

• ½ head broccoli, chopped into small florets
• 2 cloves garlic, sliced
• 1 cup frozen peas, defrosted 
• 30g butter 
• 1 Tbsp olive oil 
• Lemon juice 
• 1 Tbsp toasted pine nuts 
• 20g feta cheese

_{INSTRUCTIONS:}

1. To make the pasta dough, add the greens to a blender (remove any tough stalks and save for future soups or stock) along with the flour, salt, oil and water. Blitz until the greens are broken down and a sticky dough forms. 
2. Transfer the dough to a clean floured surface and knead into a smooth ball.
3. Bring a large pot of salted water to the boil. Once the water is boiling, flatten the pasta out with your fingers and simply use the scissors to cut small pieces off the dough into the water. You want them approx. 1 cm in width and 4-5 cm in length. 
4. Cook for 4-5 minutes or until the pasta floats. 
5. Use a slotted spoon to remove the pasta from the pot and set aside to drain.
6. Heat a large frying pan with oil. Add the sliced garlic and broccoli florets and cook for 2 minutes, stirring often. 
7. Add the cooked pasta into the pan and cook for a further 3 minutes stirring often. Add the peas.
8. Push the pasta, peas and broccoli to one side of the pan. In the clear space, add the butter and let it melt. Once melted, foaming, and turning slightly brown, add the juice of half a lemon juice. Cook out for 1-2 minutes and then mix through the pasta. Season with salt and pepper.
9. Divide the pasta between two bowls. Garnish with feta cheese and toasted pine nuts on top and extra rocket if you wish.