GREEN PENNE

Starring some of the healthiest greens : broccoli, asparagus, spinach, peas, mangetout and fresh mint. Served with gluten free penne, this delightful pasta dish is loaded with vitamins, minerals & fibre, and is low in calories.

INGREDIENTS ------------------

serves 2

• 180 g penne

• 1 tablespoon favourite cooking oil

• 1 - 2 garlic cloves, finely chopped

• 60 g green peas

• 2 broccoli florets & stems, separated into small pieces

• 6 asparagus stalks, chopped

• handful fresh spinach

• handful mangetout, roughly chopped

• freshly ground black pepper

• 1/2 tsp unrefined salt

• fresh mint to garnish, chopped

• 3 tablespoons homemade green pesto [try our carrot top pesto recipe]

METHOD ------------------

1. In a large pot, bring salted water to boil. Cook pasta as per instructions.

2. Meanwhile, heat cooking oil in a large frying pan. Add garlic and saute for 1 minute over a low heat making sure that garlic doesn't brown.

3. Add mangetout and 2 tablespoons of pasta water, and continue to sauté for another 3 minutes or until al dente.

4. Add asparagus, broccoli, peas, salt to taste and continue to cook for another 3 minutes.

5. Add spinach in the last stage of cooking.

6. Drain pasta and return to pot, stir in green pesto. Add vegetables and mix well. Garnish with fresh mint & black pepper.

7. Serve with Parmigiano or vegan alternative.

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