Try this kid-friendly recipe for greens pasta from Buddy Oliver for a quick and easy weeknight dinner. Packed with broccoli and peas and topped with a crunchy garlicky breadcrumb topping this simple dish is ready in just 20 minutes.
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
-
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.
-
Break the broccoli into bite-sized florets, finely slicing the stalk. Trim and slice the spring onions, and peel and finely chop the garlic.
-
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.
-
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.
-
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.
-
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.
-
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.
This summery dish from Buddy Oliver is the perfect starter recipe for kids wanting to get involved with the barbecue! Simple chicken skewers are served alongside fluffy lemony couscous and a bright pineapple and red pepper salsa.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
Barbecue beef and bacon burger might just be the best use of alliteration in the English language – it rolls perfectly off the tongue the same way this burger will roll right past yours.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
There’s no need for an ice cream maker with this simple recipe for No-churn Matcha Ice Cream from Nigella Lawson’s Simply Nigella book. Perfect served with a chocolate brownie.
The perfect breakfast to batch for the week ahead and pack for on-the-go eating, these chocolate chip-studded oat bars from are a much more satisfying option than shop-bought cereal bars.
This colourful rice noodle salad with tender steak and sticky gochujang aubergine makes a quick and tasty dinner.
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
Chia seeds and Greek yogurt bring protein, fiber, and healthy fats to this naturally sweet, satisfying dessert.
When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
