Emily English’s simple super greens pasta

Name: Emily English’s simple super greens pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 150g dried pasta (any shape you like); Olive oil for cooking; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 1 leek, finely sliced; ½ tsp chopped rosemary leaves; 3 large handfuls (75g) kale; 120g frozen peas; 1 chicken stock cube, crumbled (see Easy Swaps); 75ml semi-skimmed milk; 40g parmesan (see Easy Swaps), finely grated; 20g basil leaves

Portion size: Serves 2
Prep time 10 min. Cook time 10 min
Difficulty: easy

Emily English

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Emily English’s simple super green pasta is ready to eat in 20 mins. Toss pasta in a creamy green sauce packed with herbs, kale, peas and Parmesan.

Why it’s so good: “This is one of those recipes that packs in all the goodness in my favourite form – a big bowl of pasta.” says Emily. “It has the silkiest vibrant green sauce with lots of fresh basil, parmesan, kale, protein-packed peas and, of course, lots of garlic. Serve with any protein you like.”
Easy swap: Use a vegetable stock cube and vegetarian hard cheese to make this dish vegetarian.

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Ingredients

150g dried pasta (any shape you like)
Olive oil for cooking
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 leek, finely sliced
½ tsp chopped rosemary leaves
3 large handfuls (75g) kale
120g frozen peas
1 chicken stock cube, crumbled (see Easy Swaps)
75ml semi-skimmed milk
40g parmesan (see Easy Swaps), finely grated
20g basil leaves

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Method

Cook the pasta in a pan of salted boiling water until al dente (still with bite) according to the packet instructions, then drain, reserving a cup of pasta cooking water.
Meanwhile, add a little olive oil to a sauté/frying pan (one with a lid) over a low medium heat and gently fry the shallot, garlic, leek and rosemary with a pinch of salt until translucent. Add in the kale and frozen peas, mix well, then cover with the lid to steam slightly for 5 minutes or until the kale is cooked.
Tip the mixture into a blender and add the stock cube, milk, parmesan, basil and a pinch of freshly grated black pepper. Whizz until smooth and vibrant, adding a little more milk if the mixture needs loosening further.
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Mix the sauce into the drained pasta. If it becomes too thick, add a little of the reserved pasta water to achieve a consistency you like.
Serve immediately, topped (if you like) with your protein of choice.