Cookery

Another delicious recipe from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

Pea & Broccoli Pasta with Toasted Almonds

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: 10 minutes Serves: 4

Ingredients 250g dried 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 1) 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. 2) After about 1 minute, using some tongs, remove the kale and garlic. 3) 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. 4) Blend together until smooth but not runny. If it gets too runny, add extra peas, herbs or cheese to thicken. 5) 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. 6) Pour half of the green sauce over the top of the pasta and stir. 7) Divide the remaining sauce between 4 plates and spread onto the base. 8) Top with pasta, roasted almonds, fresh mint and some grated cheese. Finish with lemon zest and a drizzle of extra virgin olive oil.