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...cially 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!
points
protein
fibre
vegetables
spices
points
protein
fibre
vegetables
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
shallots - white onion, spring onion, fennel
lentil fusilli - wholegrain pasta, rigatoni, conchiglioni, penne
broad beans* - white beans, cannellini beans, fava beans
spinach - swiss chard, spring greens
pistachios* - pine nuts, hazelnuts
peas - edamame
points
protein
fibre
vegetables
spices
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.
Notes
Alternatives:
shallots - white onion, spring onion, fennel
lentil fusilli - wholegrain pasta, rigatoni, conchiglioni, penne
broad beans* - white beans, cannellini beans, fava beans
spinach - swiss chard, spring greens
pistachios* - pine nuts, hazelnuts
peas - edamame
User comments (15)
So good! Everyone enjoyed it even the baby!
Even the fussy 13 year old loved it!
Lovely but not sure about fennel seeds, also portions are too big
I made the recipe for 3 and the quantities were not right. The recipe is 3 tsp of fennel seeds but that is way too much, I only had 2tsp left and even that was too much! Also way too much vegetable puree vs pasta.
Lovely, but for me it didn’t need the chilli and I over salted, forgetting about the Parmesan.
Really nice and had over 2 days
really nice and different pasta dish. Texture was just right
Really nice sauce but I feel the recipe yields too much in relation to the amount of pasta. I froze the rest to use at a later stage.
This is my first time trying your recipes - it was easy and delicious as promised and packed with veggies. Thanks!
Subbed arugula for the spinach and added asparagus to the veggies at the end, plus a squeeze of lemon juice. Thank you for providing a delicious recipe for TWO.
Used onions instead of shallot, turned out fine, went down really well with the family, my eldest son said he felt great after eating this, no bloating, said he felt like his energy levels had gone up tenfold, felt so alert.
Great rec my sone loved it (I just gave him the blended part).
For some reason this rec is really difficult to re-find in the search engine (typing spinach and pea etc doesn't find it unless you put exact title btw!)
Easy to follow, very delicious, thank you
Very nice, very spinachy, think I would reduce the amount of spinach next time and more beans
Lovely , spicy and cooling too .