This time of year it’s hard not to go a bit wild in the greengrocers , eating seasonally means having to spend large parts of the year eating a lot of leeks, parsnips, carrots and cabbages. Lovely but them but by June I am really craving some fresh vibrant greens.
This dish is a celebration of fresh spinach , peas and broad beans and can be made like most pasta dishes very quickly and look no meat!
Pasta with Broad Beans Peas and Spinach & Feta Pesto
200g of dried pasta
1 bunch of fresh spinach leaves remove any stalks wider than 2mm
75g of feta ( Greek Salad Cheese or make your own homemade cheese )
1 lemon zest and juice
Freshly Ground Black Pepper
2 handfuls of podded broad beans
4 handfuls of peas
Glug of olive oil
- Put the pasta onto boil according to cooking instructions
- For the last 5 minutes of cooking place the broad beans and peas in the water or steaming above
- Food process together the spinach and feta, add the lemon juice, zest , olive oil and a few twists of black pepper.
- Once the pasta and beans are cooked mix everything together and serve.
If you wish to add another texture scatter with toasted breadcrumbs and thyme