Step-by-Step Instructions

1. Boil kettle and prepare pans

   5 min

   Boil the kettle and take out two saucepans and a wide frying pan.

   Equipment: kettle, saucepan, frying pan

2. Wilt spinach and boil pasta

   15 min

   Place one of your saucepans over medium heat and pour in the boiling water from the kettle, adding a pinch of salt. Add the baby spinach to the boiling water and wilt for 1 minute, then transfer to the other saucepan using a slotted spoon. Bring the water back to the boil, add the spelt radiatori pasta, and cook for 11–12 minutes, or until al dente. Reserve a mugful of the cooking water, then drain and set aside. Cut the tenderstem broccoli into bite-sized pieces and add to the boiling water with the pasta for the final 3-4 minutes.

   Equipment: saucepan, slotted spoon, mug, colander, knife, chopping board

3. Blend spinach sauce and cook peas

   8 min

   Add the creamy green sauce to the saucepan with the wilted spinach and blend with a hand blender until smooth. Place over medium heat, add the garden peas , and cook until warmed through, about 5–6 minutes. Alternatively, if you don’t have a blender, finely mince the spinach and stir it into the sauce.

   Equipment: saucepan, hand blender, knife, chopping board

4. Toast garlic lemon breadcrumbs

   6 min

   Peel and finely mince the garlic clove, then add it to the frying pan with a drizzle of oil over medium heat. Once the garlic starts to turn golden, add the breadcrumb mix and reduce the heat to low. Zest the lemon and add it to the pan. Cook for a further 2–3 minutes, stirring occasionally, until golden and crispy. Remove from the pan and set aside. Cut the lemon in wedges for garnish.

   Equipment: frying pan, knife, chopping board, zester

5. Slice and fry courgettes

   11 min

   For the courgettes, wipe the frying pan clean, then place it over medium heat and add a generous drizzle of olive oil. We shallow fried in 0.5cm olive oil to make them very crispy, but you can sautee in less oil if you prefer. Slice the courgette into thin rounds (about 3 mm). Once the oil is hot, add the courgettes and fry until crispy at the edges. You may want to do this in batches to ensure the vegetables cook in a single layer for the best texture.

   Equipment: frying pan, knife, chopping board

6. Combine pasta and plate

   4 min

   Just before serving, add the cooked spelt radiatori pasta to the creamy green sauce over medium heat and combine well, using the reserved pasta cooking water to adjust the consistency. Divide between serving bowls and top with the courgette and tenderstem broccoli . Finish with a sprinkle of the garlic breadcrumbs and a squeeze of fresh lemon juice. Enjoy!

   Equipment: saucepan, serving bowls