Pasta 4.4

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Spinach, Pea, and Broad Bean Pasta with Fennel and Pistachio

You won't believe that you can make this dish from mostly frozen ingredients. It's one of those meals that everyone should know how to make, it's espe...You won't believe that you can make this dish from mostly frozen ingredients. It's one of those meals that everyone should know how to make, it's especially useful to have as a backup recipe for those days you're too tired to cook! It's packed with 4 portions of vegetables per serving and it tastes incredible! Read more You won't believe that you can make this dish from mostly frozen ingredients. It's one of those meals that everyone should know how to make, it's especially useful to have as a backup recipe for those days you're too tired to cook! It's packed with 4 portions of vegetables per serving and it tastes incredible! You won't believe that you can make this dish from mostly frozen ingredients. It's one of those meals that everyone should know how to make, it's especially useful to have as a backup recipe for those days you're too tired to cook! It's packed with 4 portions of vegetables per serving and it tastes incredible!

Why is this healthy?

Contains

Dairy, Nuts

Ingredients

Serves 2

Metric Imperial

shallot

Swaps: fennel, white onion, spring onion

finely diced

extra virgin olive oil

peas (frozen)

broad beans (frozen)

fennel seeds

oregano (dried)

red chilli flakes

vegetable stock

lentil pasta

Swaps: wholegrain pasta

basil

torn

pistachios

Swaps: hazelnuts, pine nuts

roughly chopped

spinach (frozen)

Swaps: swiss chard, spring greens

thawed excess liquid squeezed out

parmesan cheese

grated

Share ingredients

Ingredients

Serves 2

Metric Imperial

shallot

Swaps: fennel, white onion, spring onion

finely diced

extra virgin olive oil

peas (frozen)

broad beans (frozen)

fennel seeds

oregano (dried)

red chilli flakes

vegetable stock

lentil pasta

Swaps: wholegrain pasta

basil

torn

pistachios

Swaps: hazelnuts, pine nuts

roughly chopped

spinach (frozen)

Swaps: swiss chard, spring greens

thawed excess liquid squeezed out

parmesan cheese

grated

Share ingredients

Method

Gather your ingredients.

Add the oil to a pan on medium heat and add the shallots. Cook for 7-8 minutes until sweet and lightly coloured.

Then add the peas, broad beans and spinach with the fennel, oregano, chilli and plenty of seasoning.

Cook for another 2-3 minutes then add the stock. Bring to a simmer for 5 minutes. Start with a small amount of stock and add more as needed. You should have enough so that the mixture blends easily once in the blender.

Pour 2/3 of the mixture into a bullet blender and blend into a smooth consistency.

Continue to simmer the remaining mixture in the pan on low to medium heat.

Meanwhile boil the pasta according to packet instructions until cooked al dente.

Add the cooked pasta to the pan with the remaining ingredients, add the blended sauce and stir together. Allow to cook for a further 1-2 minutes until the pasta has absorbed some of the sauce.

Finish with the basil leaves, grated cheese, pistachios, a touch of chilli flakes and an extra drizzle of olive oil.

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