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Spaghettini Verdi


Serves 4
1 Tbsp Pastene Capers, drained and finely chopped  
1 tsp Pastene Minced Garlic 
1 cup parsley, finely chopped 
1 lemon, zested and juiced
2 Pastene Anchovy Fillets, optional
½ tsp red pepper flakes, or more to taste
½ tsp black pepper
½ tsp salt, plus more for pasta water
½ cup Pastene Extra Virgin Olive Oil 
16 oz Pastene Organic Spaghettini 
1 Tbsp butter 
⅛ cup Pastene Grated Parmesan Cheese 
¼ cup Pastene Pignoli


Prep time: 10 minutes | Cook time: 10 minutes

  • Combine chopped capers, garlic, and parsley into a large bowl.
  • Zest the lemon, then juice. Add both the juice and zest to the capers, garlic, and parsley.
  • If desired, add two anchovies to the mixture and pulse in a food processor for thirty seconds. Remove from processor and return to bowl.
  • Add the red pepper flakes, salt, black pepper, and olive oil to the bowl and mix until incorporated. Taste for seasoning and add more as desired.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and return to the same pot on low heat and add butter. Toss in the butter to avoid the pasta from sticking.  
  • Pour the verdi mixture into the pot with the pasta and toss until evenly coated.
  • Sprinkle parmesan cheese and pine nuts on top of each serving. 

Product Used

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