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.
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
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