Green veg pasta
Ingredients:
- 150g frozen peas
- 50g fresh spinach
- 4g mint leaves
- 5g garlic (about 1 clove)
- 60g olive oil
- 0.25 teaspoon salt
- 30 twists of black pepper (about 1 teaspoon)
- 1 lemon
- 1 courgette
- 160g frozen broad beans
- asparagus
- 200g pasta
- Parmesan cheese
Methods:
- Preheat a non-stick pan with a bit of olive oil. Slice the courgettes into circles and arrange them on the pan in a single layer. Fry them until they are browned on both sides.
- Meanwhile, prepare a pot of salted boiling water and a bowl of ice water.
- Blanch the asparagus in boiling water for 2-4 minutes and immediately transfer it into the ice water (to preserve its vibrant colour).
- Once the asparagus is done and out, drop the broad beans into the boiling water. Boil them for 2-4 minutes until nice and tender.
- Put the frozen peas into a large bowl and drain the broad beans over this bowl.
- Start boiling the pasta in a pot of salty water.
- Meanwhile, zest the lemon and grate some Parmesan. Chop the asparagus into bite-size pieces.
- Make the pesto: Drain the now defrosted peas. Roughly chop the spinach, mint and garlic, and add them to the peas. Add olive oil, salt, black pepper and 20g of lemon juice.
- Hand blender the pesto. Taste and adjust salt and acidity (lemon juice).
- Once the pasta is ready, place a mug in the sink before draining the pasta (to reserve some pasta water, in case it will be needed to reach a pesto-like consistency) and mix it with the pesto.
- Add courgettes, broad beans and asparagus, and mix again.
- Serve topped with lemon zest and Parmesan.
Note: this is also a great way to use up a lot of asparagus or several courgettes, instead of using both vegetables.
Inspired by: Veggie Desserts.