Penne with peas and beans

This creamy pasta dish is perfect for a meat free Monday. Add peas and broad beans to help you on your way to five a day.

With a GI of 53 this meal is high protein, low GI provides 559 kcal per portion.

Shopping list

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

 

Vegetarian

Ingredients

• 350g/12oz wholewheat penne
• 1 tbsp extra virgin rapeseed oil or olive oil
• 2 spring onions, finely chopped
• 200g/7oz reduced-fat mascarpone cheese
• 4 tbsp lemon juice
• 400g/14oz frozen peas, thawed
• 400g/14oz frozen baby broad beans, thawed
• 1 small bunch of basil, roughly chopped, a few leaves reserved for garnish
• salt and freshly ground black pepper

Method

1. Cook the penne in a large saucepan of boiling water for 10-12 minutes, or until al dente.
2. Meanwhile, heat the oil in a large frying pan over a medium-low heat, add the spring onions and fry for 1-2 minutes or until softened. Stir in the mascarpone, lemon juice, peas, broad beans and basil. Season with salt and freshly ground black pepper and stir for 1-2 minutes or until bubbling.
3. Drain the penne, reserving a little of the cooking water. Stir the pasta into the peas and beans. Add a little of the pasta cooking water, if needed, to loosen the mixture. Garnish with basil and serve.