Buddy Oliver's Greens Pasta

Serves: 4
Total Time: 20 min
Cook Time: 20 min

INGREDIENTS

• 100g garlic bread
• 1 head of broccoli
• 1 bunch of spring onions
• 3 cloves of garlic
• olive oil
• 150g frozen peas
• 100g frozen spinach
• 300g dried farfalle
• 50g Parmesan or Cheddar cheese, plus extra to serve
  ESSENTIAL KIT:
• Food processor or blender
  
  

METHOD

1. Whiz the garlic bread in a food processor or blender until you have fine crumbs, then toast in a large shallow non-stick casserole pan on a medium heat until lightly golden and crisp, and tip into a small bowl.

2. Break the broccoli into bite-sized florets, finely slicing the stalk. Trim and slice the spring onions, and peel and finely chop the garlic.

3. Drizzle 1 tablespoon of olive oil into the casserole pan and place back on a medium heat. Add the broccoli stalks, spring onions and garlic, followed 2 minutes later by half the peas and all the spinach.

4. Season with a pinch of sea salt and black pepper, then cook for 10 minutes, or until soft and the spinach has defrosted, stirring regularly.

5. Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the broccoli florets and remaining peas for the last 3 minutes. Finely grate the cheese.

6. Scoop 250ml of the starchy cooking water from the pasta pan and stir it into the vegetable pan with the cheese, then blitz until smooth.

7. Drain the pasta, broccoli and peas, toss with the sauce, and serve up, finishing with a fine grating of cheese. Serve the garlicky breadcrumbs alongside, for sprinkling over.