Name: Pasta with Broad Beans, Aubergine and Green Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 75g (2 and 1/2 ounces) of chopped walnuts; 4 small potatoes (about 500g or 17 and 1/2 ounces), scrubbed; 1 aubergine; 1 large bunch of flat leaf parsley, washed and with most of the leafless stalks removed; 1 tablespoon of lemon juice or cider vinegar; 1/2 teaspoon of salt; Black pepper, to taste; 125g (4 and a 1/2 ounces) of frozen broad beans (or fresh, cook for longer); 3 cloves of garlic, roughly chopped; 140g (5 ounces) of wholewheat pasta; 1 teaspoon of agave nectar (or other sweetener); Olive oil, for brushing and blending; Salad leaves and half a finely sliced red onion to garnish

Description

A delicious and nutritious main course featuring roasted potatoes, tender aubergines, and a vibrant neon-green parsley and walnut sauce packed with protein and omega-3s.

Ingredients

Units Scale

75g (2 and 1/2 ounces) of chopped walnuts

4 small potatoes (about 500g or 17 and 1/2 ounces), scrubbed

1 aubergine

1 large bunch of flat leaf parsley, washed and with most of the leafless stalks removed

1 tablespoon of lemon juice or cider vinegar

1/2 teaspoon of salt

Black pepper, to taste

125g (4 and a 1/2 ounces) of frozen broad beans (or fresh, cook for longer)

3 cloves of garlic, roughly chopped

140g (5 ounces) of wholewheat pasta

1 teaspoon of agave nectar (or other sweetener)

Olive oil, for brushing and blending

Salad leaves and half a finely sliced red onion to garnish

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Turn the oven to 200C (425F, gas mark 7) and put the potatoes in on the top shelf. They will take about 30 minutes depending on the size.

Step 2: In the meantime, put the chopped walnuts in a small bowl and pour on just enough boiling water to cover them (if you use more than 100ml drain some off before blending).

Step 3: Cut the aubergine into 1/2cm (1/4 of an inch) rounds and place on a baking tray, spray or brush them with oil and bake for about 20 minutes, until golden and slightly charred in places.

Step 4: Put the parsley, garlic, lemon juice (or vinegar), salt, pepper, olive oil, agave nectar and the soaked walnuts with their soaking liquid in a blender and blitz to a paste.

Step 5: Cook the pasta for nine minutes (or according to the packet), adding the broad beans for the last three. Add a spoon or two of the cooking liquid to the sauce to loosen it.

Step 6: Quarter the baked potatoes, put them on top of the pasta along with the aubergines and spoon on the sauce.

Serve with the salad leaves and chopped onion.

Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Roast
Cuisine: Italian

Nutrition

Serving Size: 2
Calories: 936
Sodium: 600mg
Fat: 36g
Saturated Fat: 4g
Carbohydrates: 136g
Fiber: 21g
Protein: 29g