This fresh tasting dish ticks the carb box but also manages to pack in lots of green veg at the same time – score! I think it would probably be even better with purple sprouting broccoli. I have a feeling that it’s going to become a bit of a go to dish throughout the spring and summer – I’m going to be trying it with asparagus, courgettes, green beans… Go heavy on the herbs and seasoning and your taste buds will thank you!
400g frozen peas
1-2 handfuls fresh basil & mint, torn
30g parmesan, finely grated
2 cloves garlic, sliced
1 small onion, sliced
225g broccoli, cut into florets
Squeeze of lemon juice
Salt & pepper
Gently cook the peas in a frying pan with a dash of water for five – ten minutes. Season well, then set aside to cool. Put in a blender along with one or two tablespoons of olive oil, a squeeze of lemon juice, the parmesan, and the herbs. Blitz until smooth, taste, and adjust seasoning if necessary. Set aside half to freeze or pop in the fridge for another day.
Bring a pan of salted water to the boil, add the pasta and the broccoli, reduce heat and cook until al dente (keep an eye on the broccoli, you may need to remove it after about five minutes, depending on how soft you like it.)
Meanwhile, fry the onion and garlic in a tablespoon of oil until soft. Add the pea pesto and a little of the water the pasta is cooking in, and warm through. When cooked, add the broccoli and pasta, and stir through until well coated in the pea pesto. Taste for seasoning, and serve sprinkled with extra herbs, parmesan, and a drizzle of good olive oil – any or all!