Herby Green Pasta

This is a really yummy way of getting a good hit of vegetables. Sweet greens, garlicky basil pesto, zesty lemon rind and chilli flakes are tossed in spaghetti and served with creamy goat's cheese.

Serves: 4

INGREDIENTS

Pesto
2 cups basil leaves
3 tablespoons good quality olive oil
2 cloves garlic
sea salt and pepper to taste
Pasta
2 cups broad beans
1 cup peas
large bunch of broccolini or 1 head of broccoli split into florets
300 grams dried spaghetti
knob of butter
1 clove of garlic, diced
1 fresh chilli, deseeded and diced
To garnish
50 grams pine nuts, toasted
finely grated zest of 1 lemon
pinch of chili flakes (optional)
fresh mint leaves, basil leaves
goat's cheese or feta, to crumble
parmesan, to sprinkle
sea salt and pepper to taste

METHOD

Pesto: In a food processor, blitz the pesto ingredients until you have a smooth paste.

In a large pot of salted boiling water, cook the broad beans for 2–3 minutes. Drain in a colander, remove the skins and place in a large bowl of chilled water. Boil the peas for 2 minutes, drain and then add to chilled water. Boil broccolini for 3–4 minutes and then add to chilled water.

In a large pot of salted water, boil spaghetti until al dente and drain.

Add a knob of butter, chilli and garlic to a fry pan and fry for 2 minutes. Add the vegetables and fry until heated through. Add the pesto and spaghetti and combine.

Sprinkle over pine nuts, lemon zest, chilli flakes, herbs, cheeses and salt and pepper.