The greenest pasta (spaghetti with peas, broccoli & kale pesto)

Serves 4

Ready in 20 mins

Salt and freshly ground black pepper

425g spaghetti (or ribbon-shaped noodles like tagliatelle)

65g frozen peas (they don’t have to be defrosted)

450g long-stemmed broccoli, trimmed and chopped into 5cm pieces

2tbsp unsalted butter

175g kale pesto (see below) or shopbought basil pesto

Grated Parmesan cheese, to serve

1 Bring a large saucepan of salted water to the boil. Cook the pasta according to the pack directions until al dente. About 2 mins before you drain the pasta, add peas and broccoli to the pan. 2 Reserve 125ml of the pasta water then drain the pasta, peas and broccoli into a colander. Add the butter and toss well. 3 Return the pan to the stovetop (without heat) and add the pesto. Slowly whisk in the reserved pasta water until the pesto is thinned

(it should coat your spoon). Add the spaghetti and vegetables and toss until well coated. Serve with grated parmesan and freshly ground black pepper.