Denise says:
- Healthy eating on a budget is becoming increasingly important.
- This recipe is certainly a way of combining a delicious family meal with good housekeeping.
- Preparation Time: 20 minutes
- Cooking Time: 8-10 minutes
- Serves: 4
Ingredients:
- 250g fusilli or penne pasta (wholewheat optional)
- 50g Kale – stalks removed and discarded
- 2 cloves garlic – peeled
- 75g frozen peas – defrosted
- 2 tablespoons fresh mint
- 2 tablespoons fresh parsley / basil
- 3 tablespoons extra virgin olive oil
- ½ lemon – juice (keep the zest for the garnish)
- 50g Cheddar cheese grated (vegan cheese optional)
- 200g fresh broccoli – broken up into florets
- Garnish:
- 4 tablespoons roasted almonds – roughly chopped
- 2 tablespoons fresh mint (leaves only)
- A pinch of cheddar cheese – grated
- ½ lemon – zest
- Drizzle of extra virgin olive oil
Method
- Bring a large saucepan of salted water to the boil. Cook the pasta according to the packet instructions. Halfway through cooking, add the kale and garlic into the pasta water.
- After about 1 minute, using some tongs, remove the kale and garlic.
- While the pasta continues to cook, transfer the kale, garlic and half of the peas to a food processor. Add the fresh herbs, lemon juice, cheese and 4 tablespoons of the pasta water.
- Blend together until smooth but not runny. If it gets too runny, add extra peas, herbs or cheese to thicken.
- Add the broccoli and remaining peas to the pasta water when the pasta is almost cooked. Drain the pasta and vegetables and return to the pan.
- Pour half of the green sauce over the top of the pasta and stir.
- Divide the remaining sauce between 4 plates and spread onto the base.
- Top with pasta, roasted almonds, fresh mint and some grated cheese. Finish with lemon zest and a drizzle of extra virgin olive oil.
Tagged in: broccoli, Family Lunch, fresh mint, Garlic, Italian, Kale, lemon, Lunch, Main course vegetarian, Pasta, Peas, Penne, Vegan main Course