Last week I managed to find a real gem of a cookbook in a local charity shop, River Cottage Veg Everyday by Hugh Fearnley-Whittingstall for only £1.50. Yes, you read it right, only £1.50! An absolute bargain and in pristine condition too. Feeling a little inspired by Hugh’s book, I made this quick and easy veggie pasta dish using a mix of frozen broad beans, edamame soya beans and peas for my lunch one day. It was really tasty and it felt good to go meat free for a change.
For this recipe I’ve used spelt spaghetti which tastes very similar to wholewheat spaghetti and has twice the fibre of standard pasta, so I really recommend you try it.
Green Veggie Spelt Spaghetti
100g wholegrain spelt spaghetti
100g frozen mix of broad beans, edamame soya beans and peas
2 tablespoons basil pesto
1 tablespoon half fat creme fraiche
Salt and black pepper
Parmesan cheese (grated)
1. In a large saucepan of boiling salted water cook the spelt spaghetti and frozen mixed beans and peas.
2. Cook the spaghetti until it is al dente, then drain the spaghetti and vegetables and return to the pan.
3. Stir through the pesto, creme fraiche and a grinding of black pepper.
4. Serve with freshly grated Parmesan cheese. Enjoy!
Until next time.
I’ve entered this recipe into #CookBlogShare at Supergolden Bakes.