Minimal washing up whilst creating a really delicious and balanced meal in 15 minutes! It’s using courgettes, kale, basil and nasturtium all from the allotment. If you haven’t tried nasturtium before, it has a slightly peppery taste that reminds me of rocket – both the flowers and leaves are edible, plus they act as a pollinator for bees which attracts them into the allotments to pollinate my fruits and veggies!
Serves 4
Ingredients
- 300g pasta
- 150g kale, roughly chopped, stems separate to the leaves
- 2 medium-sized courgettes
- 1 tub of garlic and herb cream cheese (135g) – I used Paysan & Breton
- 1 tin of butterbeans
- 1 lemon, zest and juice
- 10g basil leaves
- 1 tbsp extra virgin olive oil
- Nasturtium (optional)
Method
- Cook the pasta for 4 minutes less than the packet instructions, adding the kale stems in too. Meanwhile, grate the courgettes.
- Once the pasta is cooked, reserve a mug of pasta water and add the kale leaves in before draining.
- Return to a low heat and add the grated courgettes, cream cheese, butterbeans, lemon zest and juice, basil leaves and olive oil. Cook for 2 minutes, adding extra pasta water if needed.
- Season to taste with pepper before serving up and topping with extra basil and optional nasturtium.
Per serving: 464kcal/ 14g fat/ 6.2g saturated fat/ 62g carbohydrates/ 11g fibre/ 17g protein
Dr Pippa 