We need to start by saying sorry to all the Italians but this is our take on a pasta primavera and pangritata – please be kind! This is a 20-minute one-pot weeknight dinner…all the buzzwords in one! Full of veggies, this pasta is fresh but comforting and the crispy breadcrumb topping is totally addictive. We hope you love it, please leave a comment if you give it a go!

John & Lisa x


Ingredients:

250g dried Orecchiette
150g green beans, chopped into 2 cm pieces
1 courgette, diced
1 clove garlic
4 spring onions, thinly sliced
2 generous tbsp olive oil
1 vegetable stock cube
Juice and zest of 1 lemon
750ml boiling water
Salt & pepper
100g baby leaf spinach
Handful basil leaves, torn
Parmesan or Gran Padano to serve

Method:

Combine all of the ingredients, except the spinach, basil and cheese in a wide, shallow casserole.
Cover with a lid, then bring to the boil.
Remove the lid and cook for 10 minutes, stirring regularly, until almost all of the liquid has been absorbed.
Remove from the heat, stir in the spinach and basil then serve with the parmesan.

Top with the pangriatata:

Handful Some old bread broken up
30m Olive oil
1 clove Garlic , crushed
sprinkle Fresh thyme

Heat the oil in a solid pan and add the rest of the ingredients, stir and toast until lightly golden