This veg-packed pasta dish is perfect for keeping your nutrients topped up at this time of year. If you’re vegan, use a dairy-free butter alternative and your favourite creamy vegan cheese.
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Bring two large pans of salted water to the boil. Fill a large bowl with water and ice. Cook the pasta according to pack instructions, adding the peas for the final 3 minutes of boiling, then drain, reserving a mug of the cooking water.
Meanwhile, in the other pan, cook the kale for 10 minutes, adding the spinach for the final minute and the basil for the final 30 seconds. Using a slotted spoon, transfer the vegetables to the cold water (this will help to retain their colour), then drain and squeeze out any excess moisture with your hands. Transfer to a blender with the garlic and 250ml water. Blend until smooth, adding a little more water if needed, then season.
Toss the green sauce and butter through the pasta, adding a little of the cooking water to loosen, if needed. Season and add a splash of lemon juice, a little at a time, to taste. Divide between 4 bowls, then top with the ricotta, lemon zest and freshly ground black pepper.
Health Hack
The humble green pea is rich in vitamin C and folate – both good for psychological and immune function. They’re also a handy source of iron, which can help fight fatigue. Frozen are just as good as fresh so they’re an easy, affordable way to ramp up the feel-good factor.
Typical values per serving when made using specific products in recipe
Energy | 1,588kJ/ 378kcals |
|---|---|
Fat | 10g |
Saturated Fat | 5.6g |
Carbohydrates | 51g |
Sugars | 5.1g |
Fibre | 8.8g |
Protein | 15g |
Salt | 0.2g |
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