Ingredients
11 total- 100 g of frozen peas
- 75 g of mangetout, halved
- 10 g of mint, leaves only, roughly chopped
- 100 g of baby spinach
- 100 ml of vegetable stock, cold or warm but not hot
- 1 tsp of extra-virgin olive oil, plus extra to serve
- 1 sprig of rosemary, needles only, finely chopped
- 0.5 lemon, zested
- 120 g of breadcrumbs
- 400 g of garofalo macaroni pasta
- 100 g of tenderstem broccoli, cut into 2-3 cm pieces
Method
5 stepsStep 1
To make the purée, blend together ¾ of the peas, mangetout, mint and spinach along with the vegetable stock until completely smooth. Keep the remaining ¼ of each vegetable and the mint aside to serve with the pasta later on. Season the purée to taste then pour it into a large pan and warm it gently over a low heat.
Step 2
Heat the oil in a small frying pan over a high heat, then add the chopped rosemary and lemon zest, immediately followed by the breadcrumbs. Toss the breadcrumbs gently for 1-2 mins until lightly toasted. Set aside until needed.
Step 3
Bring a large pan of salted water to the boil. Cook the pasta according to the pack instructions. 3 mins before the suggested cooking time has elapsed, add the Tenderstem broccoli to the water. The broccoli will be ready when the pasta is cooked.
Step 4
Drain the pasta and broccoli and add both to the pan with the purée followed by the remaining vegetables set aside earlier. Mix well and warm gently over a low heat for 1-2 mins.
Step 5
Dish up and serve immediately with a drizzle of extra-virgin olive oil and a scattering of the citrus crumb.