Green pasta recipe

• Serves 4
• 5 mins to prepare and 20 mins to cook
• 524 calories/serving

Ingredients

• 350g broccoli, cut into small florets
• 200g frozen peas
• Four garlic cloves, finely sliced
• 3 tbsp olive oil
• 15g fresh basil
• 60g cashew nuts
• One lemon, zested and juiced
• 300g wholewheat spaghetti
• 80g sliced curly kale

Method

1. Bring a large pan of water to a boil and cook half the broccoli for 4 mins; add half the peas after 1 min.
2. Drain, reserving the cooking water. Refresh under the cold tap and drain again.
3. Put the cooked vegetables in a small food processor with half the garlic, 2 tbsp oil, the basil stalks and most of the leaves, the cashews, lemon zest and juice, and 1 tbsp water.
4. Blitz to form a sauce, stopping now and then to scrape down the sides. Season to taste.
5. Heat 1 tbsp oil in a frying pan over medium-low heat. Add the remaining garlic and fry for about 2 mins, shaking the pan, until the garlic begins to sizzle and has turned pale golden.
6. Drain on kitchen paper – the garlic will become crisp as it cools.
7. Bring the cooking water back to the boil, topping up if needed, and add the pasta.
8. Simmer for 7 mins, then add the kale, remaining broccoli, and peas and simmer for 3-4 mins until the pasta is al dente and the veg is tender. Drain, reserving 150ml cooking water.
9. Return to the saucepan and stir in the sauce and reserved cooking water, tossing to coat thoroughly.
10. Divide between 4 bowls or plates, topping with the crisp garlic and reserved basil leaves for serving.

Tip: Freeze any leftover pesto and use it at a later date.