巨大グリーンパスタ

This might be the biggest thing you'll ever put in your mouth. Serves 2 Total time: 20 minutes Ingredients 150g pasta 80g kale, stalks removed 100g broccoli florets 60g peas 100g cannellini beans, drained 2 garlic cloves, minced 75g cottage cheese 15g Parmesan, finely grated, plus extra to serve Juice of three quarters of a lemon 50ml chicken stock Small handful fresh basil Small handful fresh parsley 1 tsp olive oil Salt, to taste Black pepper, to taste Chilli flakes, to serve (optional) Method 1. Cook the pasta (150g) in a large pan of salted boiling water until al dente, reserving a generous splash of the pasta water before draining 2. Meanwhile, bring another pan of salted water to the boil. Add the broccoli florets (100g) and kale (80g, stalks removed) and cook for 3–4 minutes. Add the peas (60g) for the final 1 minute, then drain well 3. Add the cooked broccoli, kale, peas, garlic, cannellini beans (100g, drained), cottage cheese (75g), garlic (2 cloves), Parmesan (15g, finely grated), fresh basil (small handful), fresh parsley (small handful), lemon juice (juice of three quarters of a lemon), chicken stock (50ml), and a generous splash of the reserved pasta water to a blender. Blend until smooth and vibrant green, adding a little more pasta water if needed until silky. Season with salt and black pepper to taste 4. Return the pasta to the pan and toss through the green sauce until well coated, loosening with a little extra reserved pasta water if needed 5. Serve topped with extra Parmesan, cracked black pepper, and a pinch of chilli flakes, if using