Calories
Protein
Carbs
Fats
ORECCHIETTE PASTA with BROAD BEANS, PEAS & TOMATO (V) (VN)*
Servings: 2
Nutritional values per serving:
calories 331, protein 13g, fat 11g (saturated 3g), carbs 42g (sugar 3.6g), sodium 193mg
(VN)* substitutes: omit Parmesan cheese or use vegan alternative
INGREDIENTS
- 200g orecchiette (substitutes: fusilli, farfalle, conchiglie rigate)
- 80 g frozen peas
- 80g frozen baby broad beans
- 8 cherry tomatoes, halved
- 1 lemon, juice & zest, or to taste
- 1 small bunch (25g) mint, leaves picked
- 1 tbsp extra virgin olive oil, or to taste
- 2 tbsp (20g) vegetarian Italian hard cheese substitute for Parmesan, finely grated *
METHOD
- Prepare the pasta according to package instructions.
- Pick the mint leaves from the stalks.
- Blanch the frozen peas and broad beans in boiling water until tender.
- Drain the pasta, reserving a couple of tablespoons of cooking water, and return to the pot.
- Add the peas, beans, tomatoes, lemon juice and zest, half the mint and the olive oil to the pasta and stir to combine. If needed add a little of the reserved pasta water to loosen.
- To serve sprinkle over the remaining mint and the grated Parmesan. If desired drizzle over a little olive oil.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food