Simple super greens pasta
Pasta in a silky, bright green sauce of kale, peas, leek, basil and Parmesan, blitzed smooth. Add any protein you like.
2 servings
Ingredients
- 150g dried pasta
- Olive oil, for cooking
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 leek, trimmed, cleaned and finely sliced
- ½ tsp chopped rosemary leaves
- 3 large handfuls of kale
- 120g frozen peas
- 1 chicken stock cube, crumbled
- 75ml semi-skimmed milk
- 40g Parmesan, grated
- 20g basil leaves
- Salt and pepper
Method
- Cook the pasta in salted boiling water until al dente, then drain, keeping back a mug of the cooking water.
- Meanwhile, gently soften the shallot, garlic, leek and rosemary in a little oil with a pinch of salt until translucent. Stir in the kale and peas, cover and steam for 5 mins until the kale is cooked.
- Tip into a blender with the stock cube, milk, Parmesan, basil and some pepper. Blend until smooth, adding a little more milk if it's too thick.
- Stir the sauce through the pasta, loosening with some of the pasta water if needed.
- Serve straight away, topped with your choice of protein.
Notes
- Under 500kcal and 22g protein per serving (per the book), before adding extra protein.
- Use vegetable stock to make it vegetarian (and check your Parmesan).
From Emily English, Book: Live to Eat