Emily English’s simple super greens pasta

Method

1. Cook the pasta in a pan of salted boiling water until al dente (still with bite) according to the packet instructions, then drain, reserving a cup of pasta cooking water.

2. Meanwhile, add a little olive oil to a sauté/frying pan (one with a lid) over a low medium heat and gently fry the shallot, garlic, leek and rosemary with a pinch of salt until translucent. Add in the kale and frozen peas, mix well, then cover with the lid to steam slightly for 5 minutes or until the kale is cooked.

3. Tip the mixture into a blender and add the stock cube, milk, parmesan, basil and a pinch of freshly grated black pepper. Whizz until smooth and vibrant, adding a little more milk if the mixture needs loosening further.

4. Mix the sauce into the drained pasta. If it becomes too thick, add a little of the reserved pasta water to achieve a consistency you like.

5. Serve immediately, topped (if you like) with your protein of choice.