This is a really yummy way of getting a good hit of vegetables! Sweet greens, garlicky basil pesto, zesty lemon rind and chilli flakes tossed in spaghetti and served with creamy goats cheese.


Serves 4


2 cups basil leaves
3 tablespoons good quality olive oil
2 cloves garlic
Sea salt

2 cups broad beans
1 cup peas
Large bunch of broccolini or 1 head of broccoli split into florets
300g dried spaghetti
1 clove of garlic, diced
1 fresh chilli, deseeded and diced
50 grams pine nuts, toasted
Finely grated lemon rind of 1 lemon
Pinch of chili flakes (optional)
Mint leaves
Basil leaves
Goats cheese or feta
Sea salt


In a large pot of salted boiling water, cook the broad beans for 2-3 minutes. Drain in a colander, remove the skins and place in a large bowl of chilled water. Boil the peas for 2 minutes, drain and then add to chilled water. Boil broccolini for 3-4 minutes and then add to chilled water. 

In a food processor, blitz the pesto ingredients until you have a smooth paste. 

In a large pot of salted water, boil spaghetti until al dente and drain.

Add a knob of butter, chilli and garlic to a fry pan and fry for 2 minutes. Add the vegetables and fry until heated through. Add the pesto and spaghetti and bring together. 

Sprinkle over pine nuts, lemon rind, chilli flakes, herbs, cheeses and salt and pepper.