Ingredients

Method

• 125 g Tenderstem broccoli tips, trimmed
• 140 g sugar snap peas, trimmed
• Olive oil for stir-frying
• 1 cup vegetable stock
• Handful baby spinach leaves
• Sea salt and freshly ground black pepper
• 250 g fresh fettuccine, cooked until al dente
• 25 g Parmesan shavings, for serving
• 20 g pistachio nuts, roasted and shelled, for serving
For the herb-and-goat’s cheese pesto, blend:
• 20 g fresh Italian herb mix, chopped
• 1 clove garlic, crushed
• 1 x 100 g chevin (soft goat’s cheese) log
• Sea salt and freshly ground black pepper to taste

Method

Ingredients

Stir-fry the broccoli and sugar snap peas in 1–2 T olive oil over a high heat until tender-crisp.

Pour in the stock and bring to a simmer. Add the spinach, remove from the heat and check the seasoning.

Mix with the hot, drained pasta. Top each serving with a big spoonful of pesto, Parmesan and pistachios.

Cook’s notes: Use pine nuts or broken roasted walnuts instead of pistachios, and low-fat cream cheese rather than goat’s cheese.