Green pasta can feel fresh without requiring a handful of unusual ingredients. Broccoli and peas cook in the same pot as the pasta, lemon lifts the flavour, and a little cooking water helps the sauce cling. This is a helpful recipe for the nights when you need dinner to be straightforward.
Let's make it.
- Bring a large pot of water to the boil and cook the pasta according to the packet.
- Add broccoli to the pot for the final 3–4 minutes; add frozen peas for the final 2 minutes.
- Before draining, reserve a mug of pasta water. Drain pasta and vegetables together.
- Return the pot to medium-low heat, add olive oil and garlic, and stir briefly until fragrant, without browning the garlic.
- Return pasta and vegetables. Add lemon zest, a little juice and a splash of reserved water; toss until glossy.
- Take off the heat and fold through parmesan and herbs. Add water or lemon to taste, then serve.
Make it your own.
- Adding vegetables to the pasta pot saves a pan.
- Use a vegetarian hard cheese if avoiding animal rennet.
- If parmesan is omitted, a spoonful of tahini can bring a different creamy finish, with the allergen caveat that tahini contains sesame.
Storing and food safety
Cool quickly and refrigerate at 5°C or colder; cooked pasta leftovers should be eaten within 2 days. Reheat until steaming hot and do not reheat more than once.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
