How to Cook Perfect Green Noodles Every Time?

 

"Green noodles" typically refer to either noodles that are naturally green (like spinach-infused pasta, chlorella noodles, or green tea noodles) or regular noodles served with a vibrant green sauce (often spinach-basil pesto-style, popular in dishes like Peruvian tallarines verdes or kid-friendly "green pasta").

Here are two simple and popular ways to cook them:

1. Quick Green Sauce Noodles (e.g., Spinach Pesto-Style "Green Noodles")

This is one of the most common and family-friendly versions – creamy, nutritious, and ready in under 20 minutes.

Ingredients (serves 4):

• 12–16 oz pasta (spaghetti, linguine, or any shape)

• 5–6 cups fresh spinach (or a mix with basil)

• 1/2 cup nuts (walnuts, pine nuts, or almonds)

• 1/2 cup grated Parmesan or queso fresco

• 2–3 garlic cloves

• 1/4–1/2 cup olive oil

• Optional: 1/4 cup milk or evaporated milk for creaminess, lemon juice, salt/pepper

Steps:

1. Boil the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

2. While pasta cooks, blanch spinach in boiling water for 30–60 seconds (or sauté briefly). Drain and squeeze out excess water.

3. Blend spinach, nuts, garlic, cheese, and olive oil until smooth. Add pasta water or milk to thin if needed. Season with salt, pepper, and a squeeze of lemon.

4. Toss hot pasta with the green sauce. Add reserved pasta water for a creamier texture.

5. Serve topped with extra cheese.

This version is mild, kid-approved, and packs hidden veggies!

2. Homemade Green Spinach Noodles (The Pasta Itself is Green)

For fresh, vibrant green pasta dough – great for lasagna, fettuccine, or ravioli.

Ingredients (for about 1 lb pasta):

• 200g fresh spinach (or 100g frozen, thawed)

• 2 cups all-purpose flour (plus extra for dusting)

• 2 eggs (or vegan alternative: just spinach purée + flour/semolina)

• Pinch of salt

Steps:

1. Blanch spinach 30–60 seconds, drain, squeeze dry, and purée (or finely chop).

2. Mound flour on a surface, make a well, add eggs, salt, and spinach purée.

3. Mix and knead 8–10 minutes until smooth. Wrap and rest 30 minutes.

4. Roll thin (by hand or pasta machine), cut into desired shapes.

5. Cook fresh noodles in boiling salted water 1–3 minutes until they float and are al dente.

Serve with butter, simple tomato sauce, or pesto.

Other variations include store-bought chlorella or green tea noodles (boil 3–5 minutes) or Asian-style green jade noodles. Enjoy experimenting – the green color comes mostly from spinach or natural algae!