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250g Waitrose Duchy Organic Penne
½ tbsp olive oil
50g Waitrose Duchy Organic Green Beans, cut into thirds
½ head Waitrose Duchy Organic Broccoli, cut into small florets, stalk sliced
60g frozen Waitrose Duchy Organic Garden Peas
½ Waitrose Duchy Organic Courgette, dice
125ml vegetable stock
15g Waitrose Duchy Organic English Butter
½ Waitrose Duchy Organic Brown Onion, finely diced
2 cloves Waitrose Duchy Organic Garlic, finely chopped
½ Waitrose Duchy Organic Lemon, finely grated zest and juice
60g Waitrose Duchy Organic Soft Cheese
15g Waitrose Duchy Organic Parmigiano Reggiano, finely grated
125g Waitrose Duchy Organic Baby Plum Tomatoes, halved
½ x 25g pack basil, leaves only, torn
1. Cook the pasta in a large pan of salted boiling water
for 11 minutes. Drain, then tip the pasta back into the pan.
2. Meanwhile, heat the olive oil over a high heat in another large saucepan. Sauté the beans, broccoli and a pinch of sea salt for 2-3 minutes, stirring occasionally. Add the peas, courgette and stock. Cover and cook, stirring occasionally, for 3-4 minutes, until becoming tender. Season and transfer to a bowl.
3. Put the saucepan back over a medium heat. Melt the butter, then fry the onion and garlic for 4 minutes. Stir in the lemon zest, 1 tbsp of the juice and the soft cheese. Stir in the cooked vegetables and pasta, plus the Parmigiano Reggiano, tomatoes and some of the basil. Serve scattered with the remaining basil and a grind of black pepper.
Typical values per serving:
35mg vitamin C/1 of your 5 a day/high in vitamin C
This recipe was first published in April 2021.