Green spaghetti sauce – 400 calories

This fresh and flavoursome sauce has a real zing – with the addition of the mint, chilli and lemon. Quick and easy to prepare and a really stunning bright green colour!

Preparation Time: 10

Cooking Time: 20

Serves: 2

Calories per serving: 400

Ingredients

Peas, Garden, Frozen – 125g

Broad Beans, Baby, Frozen – 50g

Oil, Olive, Average – 10ml

Leeks, Raw, Trimmed – 100g

Dried Chilli Peppers, Flakes – 1 Tsp/3g

Ricotta Cheese – 75g

Parmesan Cheese – 30g

Juice & zest of lemon – ½ lemon

Spaghetti, Whole Wheat, Dry – 100g

Mint, Fresh (finely chopped) – 2 Tbsp/3.2g

Method

STEP 1

Put the peas and broad beans into a bowl and pour over a kettle of boiling water. Leave for 1 minute, drain, and pod the broad beans.  This may seem a bit laborious, but the inside of the beans should pop out easily with a squeeze!

Take about half of the peas and blend in a food processor or with a hand blender with 1 tbsp of water until smooth.

STEP 2

Heat the olive oil in a frying pan and fry the leek with some seasoning for 8-10 minutes until soft. Stir in the chilli flakes, broad beans and remaining peas, and fry for 2 minutes. Cool slightly and put into a bowl with the pea puree, ricotta, parmesan, lemon zest and juice and some seasoning, and mix well.

STEP 3

Cook the pasta following pack instructions, reserving some cooking water.

STEP 4

Tip the pasta back into the pan and add the pea and leek mix, and a splash of the cooking water. Mix well and serve with the mint and more parmesan, if you like.

Nutrition Data Per Serving

Calories (kcal) 400

Protein (g) 22.9

Carbohydrate (g) 42.9

Fat (g) 14.8

Fruit & Veg 2.0

Fibre (g) 10.0