FIRST MEAL
FIRST HOME, FIRST MEAL
Pasta is always a favourite dish and this recipe for Summer Greens Spaghetti is no exception. Created by Theo Michaels, chef, presenter and award-winning author, it’s simple to make and perfect to serve throughout the summer months THEO SAYS, “MY SUMMER GREENS SPAGHETTI CHAMPIONS SEASONAL VEGETABLES. THIS RECIPE WAS BORN WHILE WORKING WITH DANFORTH CARE HOME GROUP COOKING RECIPES FROM ITS VEGETABLE PATCHES AS PART OF ITS GROUND-TO-PLATE PROJECT”
INGREDIENTS: (serves 4)
320g spaghetti 100g runner beans, stalks trimmed ½ cup peas ½ cup broad beans
SPRING GREENS PASTA
½ courgette, thinly sliced 2 spring onions, sliced 2 cloves garlic, sliced 45ml olive oil Parsley for garnish Few sprigs of mint 50g butter 50g parmesan cheese, grated 1 lemon
METHOD 1
Cook spaghetti to the packet instructions.
Note: If your ne beans are very large; blanch them in boiling water for a minute before using in the recipe. While the pasta is cooking, gently warm through the garlic and spring onions in all the olive oil for a minute then add the courgette and the ne beans and cook for a further three minutes until slightly softened. Then drop in the peas and the broad beans. Add 100ml of the pasta cooking water to the pan along with the butter and keep moving to emulsify. Season with black pepper, salt and the zest and juice of half a lemon. Once the pasta is done; add it to the pan and fold through. Keep on a low heat for a couple of minutes for the pasta to soak up the remaining liquid. Finally, remove from the heat, fold in the chopped mint and parsley and serve with a few grates of parmesan for garnish.
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118 First Time Buyer August/September 2025
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