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Spaghettini Verdi


Serves 6-7
16ozPastene Organic Spaghettini
1/2 cupPastene Extra Virgin Olive Oil
1 Tbspbutter, softened
1 cupparsley, finely chopped
1 TbspPastene Capers in Brine, drained and chopped finely
1 TbspPastene Minced Garlic  garlic, minced
1lemon, zested and juiced
1/2 tspred pepper flakes, or more to taste
sea salt, to taste
cracked black pepper, to taste
⅛ cupPastene Grated Parmesan Cheese
¼ cupPastene Pignoli (pine nuts)
2Pastene Anchovy Fillets


  • Bring a large pot of salted water to a boil and cook spaghettini until al dente. Drain and return to pot on low heat and add in softened butter. Stir occasionally to avoid sticking.  
  • Verdi Instructions: Combine chopped capers, garlic, and parsley into a large bowl. 
  • Zest the lemon, then juice. Add both the juice and zest to the parsley, capers and garlic.
  • If desired, add two anchovies to capers, garlic, and parsley, and pulse in a food processor for thirty seconds. Remove from processor and return to bowl. 
  • Add the red pepper flakes, 1/2 tsp salt, 1/2 tsp cracked black pepper, and the olive oil to the bowl and mix until incorporated. Taste for seasoning and add more salt, pepper, and/or red pepper flakes as desired. For a thinner consistency, add more olive oil.
  • Pour the Verdi into the pot of pasta and mix until evenly coated. For serving, drizzle some parmesan cheese on top with a few pine nuts for the perfect finish. 

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