This meal plan is yummy because: it tastes good its quick and easy to make looks appealing the pasta is nice and soft and the beans give it some crunch
This meal is sustainable because: it doesn’t have meat it’s not very expensive feeds 4 and you can also make the pasta yourself
Vege vibes: it’s not too hard to make it has some vege in it no meat but still has a lot of protein like cheese and chickpeas
NUTRITION PER SERVING
- Fat 20.5g29%
- Saturates 6.6g33%
- Sugars 3.9g4%
- Salt 2.02g34%
- Protein 17.7g35%
- Carbs 68.6g26%
- Fiber 3.3g
- Egg pasta and pesto together is a piece of cooking genius really, and just about the only successful tweak you can make is to add a few green beans and some very thinly sliced potato – like they often do in Genoa.
- If you haven’t had it before, try it – you’ll like it, and it’s really quick and easy.
- Bring a large pan of water to the boil. Meanwhile, crush the pine nuts in a pestle and mortar with the garlic. Scoop out, put to one side, then put the basil in the mortar with a pinch of sea salt and bash until it turns into a green paste. Return the bashed nuts and garlic to the mortar with the lemon juice, a few tablespoons of oil and half the pecorino. Stir together and season well with salt and a little pepper.
- Peel the potatoes, discarding the peel, then continue stripping the potato with the peeler until you have a pile of thin potato strips.
- Add some salt to the boiling water and add the tagliatelle, the trimmed beans and the potato strips and chickpeas. Cook for 2–3 minutes until the beans are cooked but still have a slight bite, the pasta is al dente and the potatoes are cooked through. Drain in a colander, reserving a little of the cooking water.
- Toss the cooked pasta and vegetables in a bowl with the pesto. Taste and season again, if necessary. Add a little of the reserved pasta cooking water to moisten the sauce if it’s a little thick and claggy. Serve sprinkled with the remaining pecorino and extra basil.
1 handful pine nuts , about 40g, lightly toasted
½ small clove garlic
1 big bunch fresh basil , about 60g, leaves picked, coarsely chopped, plus extra to serve
1 lemon , juice of
extra virgin olive oil
150 g pecorino cheese , grated
200 g new potatoes
500 g fresh tagliatelle
1 big handful fine green beans , topped and tailed
1 tin of chickpeas
Panzanella (Tomato & Bread Salad)
- Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
- Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
- Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.
200 g stale ciabatta loaf
600 g ripe mixed tomatoes, , roughly chopped
freshly ground black pepper
1 handful small capers , drained
1 small red onion , peeled and very finely sliced
280 g jarred red peppers , drained and roughly chopped
8 anchovy fillets in oil , drained and finely sliced (optional)
red wine vinegar
extra virgin olive oil
a bunch of fresh basil