Pasta With Herbs and Greens


From Donna Hay’s Instant Cook. This is the easiest way to get Nevan to eat a lot of vegetables (although admittedly I may have gone a little crazy with the parmesan there). He had three helpings last night.

14 oz orecchiette or rigatoni pasta
1 tbsp butter (I use 2 tbsp)
3/4 cup chicken stock
7 oz broccoli, cut into small florets
3.5 oz green beans, quartered
3/4 cup green peas
2.5 oz baby spinach leaves
sea salt and cracked black pepper
1/4 cup mint, shredded
1/4 cup basil, shredded

– I also add crumbled spicy turkey sausage and either smoked paprika or a little cayenne powder, and sometimes garlic. White pepper would be good too. This recipe is a great base but needs a little oomph.

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. While pasta is cooking, heat a frying pan over medium-high heat. Add stock and butter and bring to a simmer. Add broccoli, beans, and peas,and cover and cook for 2-3 minutes until tender. Stir in the spinach, salt, pepper, and cooked pasta. Sprinkle with basil, mint, and parmesan. Serves 4 (I think serves 6).


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