Go Green Linguine
9 July 2020
This is a great pasta sauce for hitting your five a day.
I hadn’t eaten broad beans since childhood. The thought of them! In our house they were boiled for a good few hours and that soggy metallic taste, no thanks! Not that I had a choice – would be tied to the chair until my plate was empty. Please don’t do this to your children(!)
Anyway! For the first time since childhood I ate broad beans last week, crushed up in a sauce with kale (from my garden) and asparagus. Quick and easy, you can’t mess up. Oh hang on, I did, I blitzed it too long. Don’t blitz it too long!
| Servings |
|
Ingredients
- 1.5 litres Vegetable Stock
- 2 mugs Spring Greens or Kale
- 1 mug Broad beans
- 1 mug Asparagus
- Mint
- Basil
- 30 g Pine nuts
- 1/2 Lemon
- 2 Tbsp olive oil
- 1 clove garlic
- Parmesan
- Salt
- Pepper
Ingredients
|
|
Instructions
- Add vegetable stock to the pan.
- Boil another pan of water for the linguine.
- Add the (chopped) asparagus, broad beans, spring greens or kale. Cook for 5-6 mins.
- Add linguine to boiled water, cook for 7 mins.
- Add a bunch of mint, basil, 50g pine nuts, squeeze of lemon juice and olive oil and approx 50g Parmesan to the pan of softened vegetables.
- Season.
- Using a processor or hand held blender blitz to sauce consistency.
- Remove linguine from pan, pour over sauce and sprinkle with Parmesan.
Recipe Notes
Leftover sauce can be stored in the fridge for 2 to 3 days or frozen.
2 Comments
Charlene Loughran
Add (to where?) a bunch of mint, basil, 50g pine nuts, squeeze of lemon juice and olive oil and approx 50g Parmesan.
Is this added to boiling water?
JC
Oh thanks for pointing that out – shall amend. Yes the mint basil etc, go into the pan of veg once its softened.