You have to try this! It’s simple, but so flavoursome. You could easily make it vegan by using vegan feta cheese. For a gluten-free meal, use gluten-free pasta and breadcrumbs.

Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes

Green pasta

• 2 tbsp olive oil
• 1 brown onion, chopped
• 3 cups (120g) chopped kale
• ¾ cup (100g) frozen baby peas
• 4 garlic cloves, crushed
• 1 cup (250ml) vegetable stock
• 500g pasta shells
• 1 avocado, halved
• 1 tbsp lemon juice
• 1 bunch basil, leaves picked
• 200g Danish feta cheese, crumbled

Pangrattato

• 1 tbsp garlic-infused olive oil
• ½ cup (30g) panko breadcrumbs
• 2 tsp finely grated lemon zest

1. Bring a large saucepan of salted water to the boil.
2. Meanwhile, heat the olive oil in a saucepan over medium–high heat. Cook the onion for a couple of minutes, then add the kale and cook for a few more minutes. Add the peas and garlic and cook for 2 minutes, then pour in the stock and simmer for 5 minutes. Remove from the heat.
3. Add the pasta to the boiling water and cook according to the packet instructions. Drain the pasta well, reserving ¼ cup (60ml) of the water, and return to the pan.
4. Meanwhile, to make the pangrattato, heat the garlic oil in a frying pan over medium–high heat. Add the breadcrumbs and lemon zest and cook, stirring regularly, for a few minutes or until crisp and golden. Season with salt and pepper.
5. Pour the vegetable mixture into a blender and add the pasta water, avocado flesh, lemon juice and basil, reserving a few leaves for garnishing. Season with salt and pepper and blend until smooth.
6. Stir the sauce through the pasta. Serve topped with the feta, pangrattato and reserved basil leaves.

Looking for more recipes? Check out our dried apricot loaf cake recipe.