Go Green Linguine

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!

Print Recipe

Go Green Linguine

Course

Main Dish

Cuisine

Italian

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

Course Main Dish Cuisine Italian 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

Instructions

1. Add vegetable stock to the pan.
2. Boil another pan of water for the linguine.
3. Add the (chopped) asparagus, broad beans, spring greens or kale. Cook for 5-6 mins.

   
4. Add linguine to boiled water, cook for 7 mins.
5. 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.

   
6. Season.
7. Using a processor or hand held blender blitz to sauce consistency.
8. 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.