Cherry tomato, kale, ricotta & pesto pasta
Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C
Crushed broad bean pesto
Serves 4 (makes 250g)
Easy
Prep:
Cook:
This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip
Skip to ingredients
- 300g podded fresh broad bean(or use frozen)
- 2 garlic cloveshalved lengthways
- 3 anchovyfillets, chopped
- 25g parmesangrated
- juice and zest ½ lemon
- 3 tbsp olive oil
Nutrition: per serving
- kcal151
- fat11g
- saturates3g
- carbs6g
- sugars1g
- fibre6g
- protein7g
- salt0.3glow
Method
step 1
Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
step 2
Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.
