Garden vegetable pasta

You don’t necessarily need fresh peas or broad beans for this dish – the frozen ones work just as well although you will need to slightly thaw the broad beans before taking the skins off. I think this pasta dish is best eaten in the garden on a warm summer’s evening with a good glass of dry white wine.

200g peas
100g broad beans
100g runner beans
2 courgettes
100g spinach
1 lemon (unwaxed)
400g pasta
50g cream cheese
3 cloves of garlic
Salt and pepper
1tbpn olive oil
Vegetarian alternative to parmesan (to serve)


Slice the garlic and fry lightly in the oil before adding the finely sliced courgette. The courgette takes the longest to cook out of all the vegetables that will be used in this dish so while it is frying on a light heat, start taking the skins off the broad beans. You don’t have to do this if you are short on time, but I think they work better in this dish without the skins. Once the courgette has cooked for about 10 minutes, heat a separate pan with boiling, salted water and add the pasta. After the pasta has been on for about five minutes, add the peas, shelled broad beans, spinach and runner beans to the frying pan with the courgettes in. Once the pasta is cooked to your liking, drain and add to the vegetable pan along with the juice of lemon, cream cheese and a good grind of salt and pepper. Mix well and serve with a bit of grated lemon skin and a some shavings of vegetarian style parmesan.

Garden veg pasta

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