BEANS AND GREENS PASTA

An easy supper full of fibre, with a piquant sauce and a good range of greens. Full of nourishing, comforting goodness.

This recipe is very adaptable, so change up the veggies and sauce ingredients depending what you have handy. Quantities will depend on how many hungry people are eating. This is what I used:

Green herb sauce is really useful to have in the fridge - it keeps for about a week and can go with anything!: 1 avocado, spring onions, lots of any of these fresh herbs (at least 100g) - coriander, basil, parsley, mint, dill, or baby spinach, juice of a lemon, salt and pepper, a dollop of quark or Greek yoghurt.

Blitz it all together and store in a jam jar in the fridge.

Cooked pasta (I used trofie), steamed cavolo nero (or any green veg), steamed green beans, flageolet beans (or cannellini), Parmesan, green herb sauce,

Warm a little olive oil in a large frying pan, add beans with their liquid and simmer for a couple of minutes. Add cooked pasta and stir through.

Chop cooked veggies and add to pan, mix in and warm through for a few minutes. Finish with generous seasoning of salt and pepper, a couple of large dollops of green sauce, mix in well and top with Parmesan.