Creamy Green Kale, Broccoli and Pea Pasta

A super-quick, vegetable-packed recipe for stressful weekdays. Most people think of pasta as something carb-heavy and rich, but this dish is fresh and light. The vegetables get blanched along with the pasta and blitzed into a creamy sauce. Hands-on time 15min. Cooking time about 15min. Serves 4 250g bucatini, or your favourite pasta

4 large leaves (about 50g) kale or cavolo nero, stalks discarded 1 garlic clove, peeled

200g broccoli florets

75g frozen peas, defrosted Handful basil or parsley leaves Handful mint leaves, plus extra to garnish

3tbsp extra virgin olive oil Finely grated zest and juice ½ lemon (keep separate), plus extra juice to taste

4tbsp nutritional yeast flakes or grated vegetarian Italian-style hard cheese, plus extra to garnish Handful hazelnuts or pine nuts, toasted and chopped

1 Bring a large pan of salted water to the boil. Once boiling, add the pasta, kale and garlic and cook for 1min. Using tongs, lift out the kale and garlic and put into a blender. Scoop out and reserve a cup of cooking water. Carry on cooking pasta until al dente (according to packet instructions), adding the broccoli and ½ the peas for the final 3min of cooking.

2 Meanwhile, add remaining peas to the blender with the herbs, olive oil, lemon juice, nutritional yeast/cheese and 4tbsp reserved pasta water. Blend until smooth, but not runny. Check seasoning, adding more lemon juice if needed.

3 Drain the pasta and vegetables, then return to the empty pan. Stir in ½ the green sauce. Spread the remaining green sauce into the bases of 4 shallow bowls and top with the pasta. Garnish with the toasted nuts, mint leaves, lemon zest, some nutritional yeast/ grated cheese and freshly ground black pepper. Serve. PER SERVING 435cals, 20g protein, 13g fat (2g saturates), 54g carbs (5g total sugars), 10g fibre