Sausage & mushroom ragu
Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta
Lemon & greens pesto pasta
Serves 4
Easy
Prep:
Cook:
Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It's perfect for busy days, and will be loved by the whole family
Skip to ingredients
- 350g pasta(we used linguine)
- ½ small head of broccolicut into florets
- large handful of basil
- 1 large handful of spinachwilted in boiling water, cooled and excess water squeezed out
- 4 tbsp pine nuts
- 1 garlic clovegrated
- ½ lemonzested and juiced
- 6 tbsp extra virgin olive oil
- large handful of frozen peasset aside in boiled water until heated through
- 3 tbsp grated parmesanor vegetarian hard cheese
- 3 tbsp soft cheese
Nutrition: Per serving
- kcal647
- fat35g
- saturates8g
- carbs60g
- sugars4g
- fibre8g
- protein20g
- salt0.3g
Method
step 1
Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
step 2
Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
step 3
Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.
