Another 10-minute and inexpensive pasta to add to the collection. I wanted to do something veggie and spring-like today. I’ve never ‘cooked’ lettuce before, and this isn’t really cooked, just added to the end product, but it’s still warm. This combination was lovely – the fresh greens of the parsley and spinach, the almost woodiness of the broad beans, the crispness of the lettuce and the citric creaminess of the cheese and lemon combination. Top it with the saltiness of parmesan if you want to. I did.
What to use
- 70g pasta
- 100g frozen baby broad beans
- 70g spinach
- half a baby gem lettuce
- 40g cream cheese (I used that famous one that originated in Philadelphia)
- small bunch parsley – chopped
- pinch of sea salt flakes
- grated parmesan to serve if you like
How to use it
Put your pasta on to boil. Wash and chop the lettuce, chop your parsley.
Put your broad beans into a bowl and add lots of boiling water to defrost them.
Add your cream cheese to a non stick pan, put on to a medium heat and melt it.
Wash your spinach and add it to the pan to wilt. Help it along by lifting and turning with tongs.
When it’s wilted, add a good pinch of salt and a squeeze of lemon.
Then drain and add the broad beans, stir well and heat gently.
When the pasta is ready, drain it, put it back in the pan and add the spinach mix and the lettuce.
Serve with a grating of parmesan if you wish.
Mmm rating: mm mm mm
Calories: 440 (inc 10g parmesan) 410 (without)
What to listen to: Life’s what you make it – Talk Talk
What to watch: “I have an army.” “We have a Hulk.”