Pasta with creamy greens and lemon
Ingredients
350g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
100g mange tout
150g mascarpone or soft cheese
zest and juice 1 lemon
85g grated Parmesan or vegetarian alternative
Method
Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.
So simple, so quick and yet incredibly tasty. And so filling. Seriously, we halved the recipe and I've still got more than enough for my lunch tomorrow. The combination of the flavours was light and fantastic and the lemon gave it a really refreshing zing.
350g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
100g mange tout
150g mascarpone or soft cheese
zest and juice 1 lemon
85g grated Parmesan or vegetarian alternative
Method
Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.
So simple, so quick and yet incredibly tasty. And so filling. Seriously, we halved the recipe and I've still got more than enough for my lunch tomorrow. The combination of the flavours was light and fantastic and the lemon gave it a really refreshing zing.