Spring Greens

Give a weekend lunch a seasonal update with these delicious springtime recipes from Waitrose.

Spring WINING & DINING GREENS

SPAGHETTI WITH PEA, ALMOND & MINT PESTO Preparation time: 10 minutes Cooking time: 15 minutes Serves: 2 Ingredients: 200g garden peas 180g spaghetti 3 tbsp extra virgin olive oil 1 tbsp Cooks’ Ingredients Frozen Chopped Garlic 2 tbsp toasted flaked almonds 1½ tbsp finely grated parmigiano reggiano Large pinch dried chilli flakes (optional) ½ lemon, zest, rest cut into wedges 10 mint leaves, shredded 1 Cook the peas in a pan of boiling water for 3 minutes then drain and set aside. Meanwhile, cook the spaghetti in a separate large pan of boiling water. 2 Return the pea pan to a medium heat with the oil and fry the garlic for 2 minutes until fragrant, then stir in the peas, coating them in the oil; remove from the heat. Tip ⅔ of the peas into a small food processor with the almonds, cheese, chilli (if using) and lemon zest. Season and pulse to a rough paste, then return to the pan with the whole peas. 3 Scoop a cupful of cooking water from the spaghetti then drain and return to the pan. Stir the pea mixture into the pasta along with a splash of the cooking water and toss together, adding more water as needed to make a loose pesto that coats the spaghetti. Stir through the mint and serve with lemon wedges and extra parmigiano reggiano, if liked. Cook’s tip: This pea pesto is also great served on toast, topped with strips of Parma ham or a poached egg.

PUY LENTIL, ASPARAGUS & EGG SALAD

Preparation time: 15 minutes Cooking time: 20 minutes Serves: 4

Ingredients: 3 tbsp extra virgin olive oil, plus extra to drizzle 1 ½ tbsp red wine vinegar 1½ tbsp dijon mustard 1 tbsp finely chopped shallot 1 tsp clear honey 375g cooked puy lentils (175g raw weight) 6 free range eggs 400g pack asparagus, ends trimmed Small handful flat leaf parsley, chopped 1 tbsp chopped tarragon

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In a large mixing bowl, whisk together the olive oil, red wine vinegar, mustard, shallot and honey; season. Toss the lentils into the dressing.

Meanwhile, lower the eggs into a pan of boiling water. Simmer for 6½ minutes, then drain and cool in a bowl of cold water. Rinse out the pan, then fill with water and bring to the boil. Add the asparagus and simmer for 2 minutes (thicker spears may need longer while thinner spears less), then drain.

Toss the asparagus and herbs through the lentils, then arrange on a large serving plate. Peel and halve the eggs and place on top, adding a grinding of black pepper and a drizzle more oil, if liked.

Cook’s tip: Swap asparagus for tenderstem broccoli. Sliced radishes add a nice peppery crunch too.

SPINACH, COURGETTE & LEEK TART

Preparation time: 25 minutes Cooking time: 40 minutes Serves: 4

Ingredients: 8 tsp olive oil 2 medium leeks, trimmed and sliced 260g spinach 2 courgettes, trimmed and sliced 3 garlic cloves, crushed 175g ricotta 1 egg 1 lemon, zest ¼ nutmeg, finely grated 4 sheets filo pastry

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Preheat the oven to 200˚C, gas mark 6. Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Fry the leeks gently for 5 minutes until wilted but still bright green; tip into a bowl. Fry the spinach in another 1 tsp oil for 2-3 minutes until wilted; tip into a sieve and leave to drain over the sink.

Turn up the heat below the pan; fry the courgettes in 1 tsp oil for 2-3 minutes. Add the garlic; fry for 2-3 minutes more until golden all over. Meanwhile, use the back of a spoon to press as much water as possible out of the spinach in the sieve, then tip onto kitchen paper and squeeze dry. Beat the ricotta, egg, lemon zest and nutmeg in a large mixing bowl. Tip in all of the vegetables, mix together and season.

Line a large, flat baking sheet with parchment. Lay a sheet of filo on top and brush all over with a little oil. Layer up the other 3 sheets, brushing with oil in between. Spread the spinach ricotta mix on top, leaving a 5cm border all around. Fold up the edges, crinkling them slightly, and give them a final brush of oil. Bake for 20-25 minutes; cool slightly and serve.

Cook’s tip: To give the tart an extra kick of flavour, add ½ teaspoon chilli flakes to the ricotta mixture, if liked.

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