Spinach Picci Pasta with White Wine, Preserved Lemons and Garlic Sauce

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I never knew about picci until I visited my favourite pasta restaurant in London, called Padella. The picci is the only vegan pasta on their menu…which was actually a blessing in disguise because it was new to me and tasted great! This recipe is super easy and it is a dinner party showstopper because of the amazing green colour! The pasta can be incorporated into any sauce of your choice, but I love the acidity and simplicity of my white wine sauce used here.

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Preparation time (including kneading and cooking time): 1 hour

Ingredients (Serves 3):

Pasta Dough:

  • 200g fresh Spinach
  • 300g Plain Organic 00′ Flour
  • 1/4 tsp Salt
  • 1 tsp ground Black Pepper


  • 4 tbsp Olive Oil
  • 4 Garlic cloves (finely chopped)
  • 3 Red Chillies (finely chopped)
  • 2 Preserved Lemons (pips removed and finely chopped)
  • 1 cup White Wine


  1. To make the pasta, place all the dough ingredients into a blender and blend until a smooth, green (uniformed in colour throughout) ball of dough forms
  2. Remove the dough from the blender and take 1 tsp-worth of dough and roll it into a small sausage (roughly the length of your little finger)
  3. Repeat step 2 until all the dough has been shaped and place of a well floured surface
  4. To make the sauce, place the olive oil in a pan until hot
  5. Add the garlic, chillies and preserved lemons to the hot oil and cook until softened on a medium heat
  6. Add the white wine and turn heat to high to evaporate the alcohol
  7. Once the sauce is thicker and slightly syrupy lower the heat completely
  8. Boil salted water (usually use 1 tsp of salt for 1 litre of water) with 1 tbsp olive oil
  9. Once the water is boiling, add the pasta (in batches)…once the pasta floats, fish the pasta out and add directly to the sauce which is on low heat (do not worry about adding some of the pasta water into the sauce)
  10. Toss the pasta through the sauce on a low heat
  11. Enjoy my Little Peas!

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