Power Green Pasta

Finely chop the shallot. In a large pan over medium heat, add extra virgin olive oil and sauté the shallots.

Add the kale and chopped broccoli to the pan. Add a splash of hot water, cover, and let the greens cook down.

Add the spinach, a little more hot water, and a pinch of salt. Stir and cover again to allow the spinach to wilt.

Using a spider strainer, remove about half of the cooked greens and transfer them to a food processor. Add some of the cooking liquid from the pan.

Blend the greens in the food processor until a smooth sauce forms.

Pour the blended green sauce back into the pan with the remaining whole greens and stir to combine.

Add the dry pasta directly into the sauce in the pan. Add more hot water as needed to ensure the pasta is submerged and can cook.

Cook the pasta in the sauce, stirring occasionally, until al dente. Add more water if the sauce becomes too thick.

In a separate small bowl, whisk together the egg, grated Parmigiano, and grated Pecorino cheese. Add a small ladle of the hot pasta cooking liquid to the bowl and whisk quickly to temper the egg mixture.

Once the pasta is cooked, remove the pan from the heat and pour in the tempered egg and cheese mixture.

Stir everything together quickly to create a creamy sauce.

Serve immediately, garnished with a drizzle of extra virgin olive oil and freshly ground black pepper.