Thu. Jun 20th, 2024

We are preparing spring green pasta together with Olga Ryabenko

Natasha Kumar By Natasha Kumar Jun1,2024

Making spring green pasta together with Olga Ryabenko

Green pasta/Open source

Ukrainian chef Olga Ryabenko decided to experiment with new dishes. She offers to prepare spring pasta.

Look for a new interesting pasta recipe on the page of chef Olga Ryabenko.

Spring is a time of bright, saturated colors and fresh, juicy vegetables. That's why I want to cook something beautiful, bright and very tasty.

So I'm sharing a recipe for a dish that is quickly prepared and perfect for both lunch and dinner, – says Olga.


  • Lettuce leaves – 70 g;
  • Spinach – 100 g;
  • Basil – 20 g;< /li>
  • Lemon – 1 pc;
  • Pasta – 150 g;
  • Olive oil – 100 ml;
  • Parmesan – 50 g;
  • < li>Mozzarella or Burata cheese;

  • Salt, pepper;
  • Dried tomatoes.

Cooking process:

1 . Boil the pasta in salted water.

2. You can use any greens you have at home. But spinach gives the best color.

3. Dip the greens in boiling water for 1 minute and transfer to a blender.

4. Add oil, Parmesan cheese, grate lemon zest and beat everything until smooth.

5. Pour the green mass into the pan with the pasta and mix.

6. Serve pasta with lemon juice, sun-dried tomatoes and fresh pepper. Put cheese on top.

View this post on Instagram

Post by Olga Ryabenko | Master Chief | World cuisine Recipes for children (@olga_riabenko_)

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my 1-800-268-7116

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