Pappardelle with seasonal greens and herbs

Tam West

One of the enjoyable and creative things about cooking with pasta is there are so many different varieties available, all with their own unique shape and bite, or texture. Pappardelle literally means to gobble up. It cooks quickly and has a superb ribbon-like quality. This flexible get-your-greens-pasta ticks all the boxes for healthy eating. Use any greens in season that are inexpensive and in good supply.They can be served either finely sliced raw, gently pan roasted or steamed, or a combination of all three.

Ingredients

340 g	Pappardelle pasta (Main)
2 cups	Broccoli florets (Main)
½	Leeks, sliced into ribbon strips
2 Tbsp	Olive oil
1	Courgette, sliced into thin rounds (Main)
1 tsp	Finely grated garlic
2 Tbsp	Mint leaves, sliced
2 Tbsp	Chives, or parsley, sliced
1	Spring onion, sliced
80 g	Green beans, raw

Directions

1. Fill a large pot with water, bring to the boil, add 2 tsp salt and a dash of olive oil. Cook pappardelle by simmering for 7-8 minutes or until cooked al dente. Drain in a sieve or colander.
2. Fill a medium-sized pot with water, bring to the boil, add 1 tsp salt. Cook the broccoli for 1 minute then add the leeks. After 30 seconds drain the vegetables.
3. In a large frying pan heat 1 Tbsp olive oil until hot, fry the courgette slices for 1 minute then add the garlic.
4. Tip the pappardelle back into the pot, add in the vegetables, fresh herbs, raw green beans and 1 Tbsp oil then season to taste with salt and pepper.
5. Gently stir to combine then serve immediately into warmed pasta bowls. Garnish with a sprinkling of spring onions.

More lighter pasta recipes from Geoff

• Spaghetti moneghetti
• Ramen noodles with haloumi and pesto