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