Summary: So delish and a perfect balance of low fat protein and carbs
Ingredients
- 250gm dried pasta
- 1 bunch parsley
- 1 bunch basil
- 1 bunch chives
- 120gm goat cheese
- 1 bunch spring onions, chopped
- 1 small stalk broccoli, chopped into small florets
- 1 zucchini, chopped
- 1 cup peas, defrosted
- 3 tblsp garlic olive oil
- Stock
- Salt and pepper
Instructions
- Puree the parsley, basil, chives and garlic olive oil in the food processor.
- Then add the goat cheese and pulse till mixed through and leave to one side.
- Cook the pasta in stock (use veg stock if you want to keep it vego).
- Towards the end of cooking add the broccoli and cook for 3mins or until tender.
- Add the zucchini, peas and spring onion fir the last 30 seconds or so to blanch.
- Drain the pasta and veg, reserve 1/2 cup of cooking stock.
- Add the herb and goat cheese mix to the saucepan and heat through, adding a little pasta water at a time until a creamy sauce forms. Add salt and pepper to taste.
- Add the pasta and veg and stir to combine.
- Serve with a few parmesan shavings.
Quick Notes
Delish cold as a pasta salad
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