Recipe of the month – Chef’s recommendation

 Super green pasta 

Chef’s scores: 

● Easy to cook (1 being difficult and taking a long time – 5 being easiest): score 5 out of 5.
● Nutrition (1 low -5 highest): score 5 out of 5. This recipe has all the nutrients that we need   Spinach is a green leafy vegetable rich in iron, vitamins C and E, potassium, and magnesium and peas are a nutritious type of legume rich in several nutrients, such as plant-based protein, fibre and folate.

Chef’s comments: This recipe transforms greens into a silky pasta sauce which is a fantastic and creative way to incorporate more vegetables into your family's diet, especially for children who might be hesitant to eat them in their usual form.

 Ingredients (Serves 6):

500g penne pasta

1 onion finely chopped 

2 cloves garlic  peeled and grated

350g leeks chopped

150g defrosted frozen peas

150g creme fraiche

400g spinach

Salt and pepper

1tbsp parmesan cheese (optional)

 Method:

- Heat 1 tbsp olive oil in a non-stick frying pan then add the sliced onion and cook on medium heat until completely softened. 

- Add the grated garlic, leeks, and frozen peas and cook for 15 minutes or until completely softened

- Put the pasta in a pan of boiling water and cook to the instructions on the pack. Once cooked, drain and leave to one side.

- Place the spinach and salt in a pan and cover it with boiling water for 3 minutes until the spinach has wilted. Once wilted, drain the water add creme fraiche and blend using a hand blender (or pour the sauce into a normal blender) until smooth.

- Mix through the leeks and peas with the green sauce, and cook for another 5 minutes. Finally, stir through the pasta.

 Recipe tip:

Any mix of greens such as chard, cavolo nero kale, broccoli, courgette, and edamame can be used here.