Jamie Oliver Spinach Pici Pasta

It was a Tuesday. You know the type — slightly grumpy weather, sink full of dishes from breakfast (and somehow lunch, though I don’t remember eating?), and I’d just about had it with pasta from a box. My brain said “eggs on toast” but my soul muttered, “make something green, something that feels like a proper dinner.”

And that’s how I found myself wrist-deep in a vivid green dough that looked a bit like playdough had a baby with a pesto jar. Jamie Oliver’s Spinach Pici Pasta — rustic, hand-rolled, wildly charming little noodles that don’t require a pasta machine or even proper patience. Just roll, boil, and toss it all together with courgettes, blistered cherry tomatoes, toasted pine nuts, and more garlic than your mum would probably approve of.

It smelled like a summer holiday in someone else’s kitchen. It tasted… like something I would make again tomorrow if the dough fairy refilled my flour jar. And the texture? Kind of chewy and soft, like handmade noodles are supposed to be. You feel it in your teeth, in your chest a little, in a comforting way.

Why You’ll Love It

• No pasta machine needed — just your hands and a bit of chaos
• That green dough is weirdly therapeutic to roll out
• The sauce practically makes itself in one pan
• Cherry tomatoes burst into sweet little pockets of sauce
• Leftovers taste even better cold (don’t judge me)
• Impressive-looking without being high-stress

Ingredients

• 200g baby spinach
• 300g Tipo 00 or plain flour (plus more for rolling)
• Olive oil
• 4 cloves garlic
• ½ tsp dried red chilli flakes
• 200g baby courgettes
• 320g ripe cherry tomatoes (on the vine if possible, for flair)
• 50g pine nuts
• ½ bunch fresh basil (just eyeball it)
• 50g Parmesan cheese
• Extra virgin olive oil

How to Make It

Blend your dough baby green:

Toss the spinach and flour into a food processor and blitz it until a ball forms. It should feel like playdough — if it’s sticky, add a bit more flour. You’ll know when it’s right. Trust your hands.

Roll out those rustic noodles:

Tear off little 2cm chunks and roll them into long, skinny sausages. Think green beans, not spaghetti. They don’t need to be perfect. In fact, they shouldn’t be. Imperfection is the charm.

Let them chill (or don’t):

You can cook them fresh, or leave them to dry out for a few hours — even overnight. I made mine right away because I was hungry and impatient.

Build your sauce base:

Heat a big pan, glug in some olive oil, and gently fry the garlic and chilli flakes. Don’t let the garlic burn. (I’ve done it. Regret tastes bitter.)

Get the veg involved:

Slice the courgettes thin and add them to the pan. Halve the cherry tomatoes and throw them in too. Let them soften for about 5 minutes, then add pine nuts and a splash of boiling water to loosen everything up.

Cook the pici:

Drop the green noodles into boiling salted water. Fresh ones need 5 minutes. If you dried them, go for 8–10 mins. Taste them — they should have a slight chew.

Toss and finish:

Drain the pici but save some cooking water (trust me). Toss the noodles into the sauce. Add sliced basil (save the tiny leaves for the end), grate in most of the Parmesan, and maybe a splash of pasta water to bring it all together.

Serve like you mean it:

Pile it onto warm plates, drizzle with extra virgin olive oil, top with the last bit of Parmesan and baby basil. Pause. Breathe. Eat.

Common Mistakes and How to Dodge Them

Why is my dough sticky and annoying?
You probably didn’t add enough flour — or your spinach was too wet. Squeeze it next time before blending.

Why does my garlic taste weird?
You might’ve burned it. Garlic cooks fast. Keep it on medium heat, not high.

My pasta broke while rolling!
Totally normal. Just squish and reroll. You’re not making jewellery.

It tastes bland. What happened?
Salt your pasta water properly. It should taste like the sea. That’s not just a saying — it matters.

I forgot to save pasta water. Am I doomed?
You’ll survive. But next time, dip a mug in before draining. It’s liquid gold for the sauce.

Storage and Reheating

• Fridge: Keeps beautifully for up to 3 days in a sealed container.
• Microwave: Totally fine, but splash some water on it and cover it — or it goes rubbery.
• Stovetop: Heat it gently in a pan with a bit of olive oil or reserved pasta water.
• Freezer: You can freeze the uncooked pici once rolled, but I wouldn’t freeze the whole dish — the tomatoes get mushy.

Frequently Asked Questions

Can I make the dough without a food processor?
Yep. Chop the spinach super fine, then knead by hand. It’s a workout — consider it arm day.

What if I hate courgettes?
Swap them for thin asparagus, mushrooms, or even spinach stems. Anything soft-ish works.

Is this recipe vegetarian?
It is, if your Parmesan is veggie-safe. Always check the label if it matters to you.

Can I skip the chilli flakes?
Absolutely. But don’t tell me — I like the heat.

Nutrition Facts (Per Serving)

• Calories: 520
• Fat: 22g
• Carbs: 58g
• Protein: 19g
• Sodium: 280mg
• Sugar: 8g