Seasonal super greens pasta sauce

Serves

2 People

Cooking Time

30 minutes

Season

Spring

Winter

Autumn

Summer

Dietary

Vegetarian

This is a really easy and quick supper recipe making the most of seasonal greens and herbs!

Ingredients

250g Seasonal greens of your choice - curly kale/cavolo nero/chard/spinach/watercress/spring greens - or a mix of all of them, depending on what's in season
1 Small Onion (finely diced)
2 Cloves Garlic (Crushed and chopped)
150g Peas (Fresh or frozen)
2 Sprigs of any seasonal leafy herb of your choice - fresh coriander, mint or basil work well.
100g Creme Fraiche
1 tsp Dijon Mustard
Salt and Pepper
Your choice of Pasta
Olive oil
Feta Cheese

Method

Step 1.

Firstly bring a large pan of water to the boil. In another sauce pan over a medium heat heat some olive oil and add the onion and garlic. Sweat off gently until soft then add your greens and a little splash of water. Mix together well then cook with a lid on for a 3 minutes until just cooked. Take off the heat.

Step 2.

Add the greens to a blender. Next add your peas to the pan of boiling water and cook for a few minutes. Scoop out of the water with a slotted spoon (you don’t want to waste the water!) and add the peas to the blender. Add the Mint, Creme Fraiche, mustard and seasoning to the rest of the ingredients and then blend until smooth and vibrantly green! Taste and check for seasoning adjusting to your taste. Decant the sauce back into the sauce pan to heat just before serving.

Step 3.

Next cook your pasta and then strain and toss through the sauce. To serve rip some fresh herb leaves over the top, crumble some feta cheese and drizzle over a little olive oil.