Vegetarian mains
Super green pasta
Quick and easy to make, this pasta dish is a great way to make sure you and the family are getting your greens! We have used what’s currently in season here on the farm but be sure to revisit this recipe as it’s perfect for using up greens at any time of the year.
Cook's notes
We have used our cavolo nero pesto recipe for this dish but feel free to use any green pesto.
Ingredients
- 250g broad beans in their pods, podded
- 300g wholegrain fusilli pasta or pasta of choice
- 1 leek, finely sliced
- 2 garlic cloves, peeled & finely chopped
- 100g cavolo nero, shredded
- 100g spring greens, shredded
- 250g tenderstem broccoli
- 150g green pesto
- 50g Parmesan cheese or vegetarian cheese of choice
Method
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Step 1
In a small saucepan of boiling water, add the broad beans and simmer for 4 minutes. Tip into a colander, refresh under cold water and drain. You can use the beans like this, but if you prefer a sweeter taste and a more delicate texture, individually peel the outer skin (this is called double podding). Keep aside for later.
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Step 2
In a large pan, bring salted water up to a boil and add the pasta. Cook according the package directions, stirring occasionally, until al dente. Drain and set aside.
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Step 3
Meanwhile, in a big saucepan, heat a little olive oil over a medium heat. Add the leeks and garlic and cook for 8-10 minutes or until soft.
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Step 4
To cook the broccoli, bring a small pan of salted water to boil. Put the broccoli into the pan and turn down to simmer for 3-4 minutes or until you can pierce the stem easily with a sharp knife. Drain through a colander and set aside.
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Step 5
Add the spring greens and cavolo nero to the leek mixture and cook until wilted and tender. Then stir in the cooked pasta, broccoli and pesto and gently toss until everything is coated. Taste and adjust seasoning if necessary. Sprinkle the broad beans and grate a generous amount of Parmesan on top.