Go Green Linguine
Spring Greens or Kale
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.
Using a processor or hand held blender blitz to sauce consistency.
Remove linguine from pan, pour over sauce and sprinkle with Parmesan.
Leftover sauce can be stored in the fridge for 2 to 3 days or frozen.