Try this kid-friendly recipe for greens pasta from Buddy Oliver for a quick and easy weeknight dinner. Packed with broccoli and peas and topped with a crunchy garlicky breadcrumb topping this simple dish is ready in just 20 minutes.
Serves: 4
Total Time: 20 min
Cook Time: 20 min
INGREDIENTS
- 100g garlic bread
- 1 head of broccoli
- 1 bunch of spring onions
- 3 cloves of garlic
- olive oil
- 150g frozen peas
- 100g frozen spinach
- 300g dried farfalle
- 50g Parmesan or Cheddar cheese, plus extra to serve
ESSENTIAL KIT: - Food processor or blender
METHOD
-
Whiz the garlic bread in a food processor or blender until you have fine crumbs, then toast in a large shallow non-stick casserole pan on a medium heat until lightly golden and crisp, and tip into a small bowl.
-
Break the broccoli into bite-sized florets, finely slicing the stalk. Trim and slice the spring onions, and peel and finely chop the garlic.
-
Drizzle 1 tablespoon of olive oil into the casserole pan and place back on a medium heat. Add the broccoli stalks, spring onions and garlic, followed 2 minutes later by half the peas and all the spinach.
-
Season with a pinch of sea salt and black pepper, then cook for 10 minutes, or until soft and the spinach has defrosted, stirring regularly.
-
Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the broccoli florets and remaining peas for the last 3 minutes. Finely grate the cheese.
-
Scoop 250ml of the starchy cooking water from the pasta pan and stir it into the vegetable pan with the cheese, then blitz until smooth.
-
Drain the pasta, broccoli and peas, toss with the sauce, and serve up, finishing with a fine grating of cheese. Serve the garlicky breadcrumbs alongside, for sprinkling over.
This summery dish from Buddy Oliver is the perfect starter recipe for kids wanting to get involved with the barbecue! Simple chicken skewers are served alongside fluffy lemony couscous and a bright pineapple and red pepper salsa.
In need of some activities to keep the kids busy these school holidays?
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.
This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.
