Spring vegetable and macadamia farfalle

18 March 2020

Utilise the finest seasonal vegetables with this pasta dish. Perfect as a main course or as a smaller portion to accompany a salad.

Nutritional highlights

Courgette is rich in many nutrients, including vitamin C. Keeping topped up on this vitamin will help with maintenance of healthy skin, blood vessels and bones.

Ingredients list

(Makes 4 servings)
Preparation Time: 5 minutes
Cooking Time: 20 minutes

  • 400g whole wheat farfalle pasta
  • 120g peas
  • 1 tbsp olive oil
  • 2 courgettes
  • 100g macadamia nuts (halfed)
  • 1 lemon, juiced
  • 1 tbsp Dijon mustard
  • 2 tbsp snipped chives

Method

Cook the pasta according to packet instructions and add peas during the last two minutes.

Drain and place to one side.

Heat 1 tbsp of olive oil in a large pan over a medium heat.

Add the courgette, macadamia nuts and garlic and cook for 5 minutes.

Add the pasta and spinach and cook for two minutes.

Remove from the heat and stir though the lemon juice and Dijon mustard.

Serve with a topping of snipped chives.

Healthy swaps

Why not experiment with other vegetables – mange tout and baby sweetcorn work great as well!

Calories:  Fat:  Saturates:  Total Sugar:  Salt: