Kale and Walnut Pasta Primavera
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Nutrition Info (Per Serving)
Ingredients
250g wholewheat penne pasta
100g frozen broad beans
100g frozen peas
180g bag Kale
1 tbsp olive oil
1 leek, thinly sliced 200g
75g walnuts, roughly chopped
2 tbsp chopped chives
165g tub light cream cheese
25g Parmigiano Reggiano, finely grated, plus extra to serve
Instructions
Cook the pasta in boiling water for 12-13 minutes until just tender, remove with a slotted spoon and add the beans, peas and kale to the water, simmer for 4-5 minutes. Drain, reserving a little of the cooking water.
Meanwhile, heat the oil in a large frying pan and fry the leek and walnuts for 4-5 minutes until softened. Stir in the chives, cream cheese and the Parmesan, heat gently to melt, adding a splash of the reserved cooking water. Stir in the pasta and vegetables to evenly coat.
Serve sprinkled with extra Parmesan.