|This is pasta recipe which incorporates a lovely way to make the most of all those seasonal summer vegetables appearing in the shops or your garden – whichever is closest! There are two ways to make this dish, (A) the slow and very fresh vegetables way or (B) fast and frozen veg; the choice is yours. There is no doubt that the fresh way tastes better but the frozen route will still be fab and very Summery.
The only bit that is non negotiable is using fresh mint. It takes no more time and you will be well rewarded with an amazing taste and aroma.
This vegetarian pasta recipe looks complicated, it really isn’t. Admittedly it is a bit fiddly but you will be well rewarded. You can also prepare more than you need to have leftovers for a salad the next day, when you add more veggies. Or whatever you fancy. Enjoy!
|IngredientsServes 2250 gms Wholewheat Pasta200 gms Fresh Peas in pods, when shelled gives approx. 100 gms peas
500 gms Fresh Broad Beans in Pods giving around 120 gms of beans
120 gms Flat Beans (or Runner), chopped
2 Large Cloves of Garlic, crushed
2 Dessertspoons Pine Nuts
A large Fistful of Fresh Mint (with woody stalks pulled off yielding around 20- 25 gms leaves).
5 – 6 Tablespoons of Mild Extra Virgin Olive Oil
1 Tablespoon of Balsamic Vinegar.
Serve with a salad of mixed leaves.
|Why is this a ‘healthy eating’ recipe?We used wholewheat pasta to increase the fibre content of the meal. The veg are either raw or only lightly cooked, preserving the vitamins, minerals and increasing the nutrient density of the overall dish. Adding a variety and number of fresh vegetables to a popular dish like pasta will help to reach the minimum daily requirement. The monounsaturated fats in the uncooked, cold pressed olive oil are understood to be of significant health benefit. Herbs contain a number of phytonutrients that are preserved by serving raw.|
- Food School