Pea & broccoli pasta with pine nuts

This is a great pasta for those days when you’re trying to eat green.

Serves 4

250g fusilli or gluten-free pasta

2 tbsp olive oil

100g broccoli, cut into bite-sized pieces (including the stalks)

1 garlic clove, finely grated

160g mangetout, each pod cut into thirds

1 lemon, zested

75g pine nuts parmesan or vegetarian Italian-style hard cheese, grated, to serve

FOR THE PEA PURÉE

300g frozen peas

3-4 tbsp olive oil squeeze of lemon juice

1 First, make the pea purée. Put the peas into a saucepan, pour over boiling water from the kettle, and cook over a high heat for 1-2 mins until just defrosted and warm.

2 Drain the peas, and transfer to a bowl of iced water until cold – this will help them keep their colour. Drain again, then transfer to a blender or food processor. Add 3 tbsp olive oil and blitz to your preferred texture, adding the rest of the oil if necessary. Add a squeeze of lemon juice and a pinch of salt to taste, then set aside until ready to serve.

3 Cook the pasta and a large pinch of salt in a large pan of boiling water following pack instructions. Heat the oil in a pan, and fry the broccoli for 3-4 mins. Add the garlic, a good grating of black pepper and the mangetout, and stir. Fry for 2-3 mins more. When ready, it should be tender, but still retain some bite. Add the lemon zest. Turn off the heat.

4 Lightly toast the pine nuts in a small, dry pan until golden (these burn quickly, so be careful). Drain the pasta, reserving the cooking water. Tip the pasta into the pan with the cooked veg. Add the pea purée and toss with half of the pine nuts, adding some of the reserved water if needed. Sprinkle with the cheese and remaining pine nuts to serve.