2
Easy
15 minutes1. Cook the pasta in boiling water with a pinch of salt, according to the instructions on the pack. Add the frozen peas, edamame and spinach for the last minute or two, so that the veg is tender and the spinach has wilted. Drain and leave to cool for a minute or two, then put everything back into the pan.
2. While the pasta cooks, make the sauce. Simply put all the ingredients into a high-speed blender with a generous sprinkling of salt and pepper and blitz until you have a smooth sauce. Add an extra splash of milk or olive oil if needed to get it to a consistency you like and check the seasoning.
3. Pour the sauce over the pan of pasta and mix until it’s coated. This can be served warm or cold, depending on the time of year and your preference. Season to taste and serve with an extra drizzle of olive oil and the extra herbs.
To make it nut-free, simply swap the cashews for sunflower seeds; it’s just as delicious.
c. Ella Mills. Extracted from DELICIOUSLY ELLA: HEALTHY MADE SIMPLE by Ella Mills, to be published by Yellow Kite on 4th January 2024. Photography Sophia Spring © Hodder & Stoughton 2024.
