Created for the Montessori St Nicholas RHS Chelsea Flower Show Centenary Garden, this recipe utilised the vibrant kale and herbs that were growing in the garden. It is a quick & tasty recipe - perfect for a week night family supper.

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Kale is a vegetable that grows very easily in the UK. It contains many vitamins and minerals and comes in many different colours, including purple as well as green! This recipe creates a vibrant green sauce and is super tasty.

 

Serves 4

 

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INGREDIENTS

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300g dried spaghetti

3 tbsp olive oil

1 small onion, peeled and finely diced

1 courgette, grated

1 head kale (or 100g), washed and finely sliced

100ml chicken or vegetable stock, or water

150g peas

100ml milk

4 tbsp cream cheese or soft cheese

1/2 tsp salt

50g grated cheese

 

 

METHOD

 

Bring a large pan of salted water to the boil. Add the pasta and cook until just soft to bite. Drain and set aside, setting aside a few tablespoons of the pasta water.

 

Whilst the pasta is cooking, heat the butter in a large frying pan. When melted, add the onion and salt and cook until soft, but not browned. Add the grated courgette and cook for a further 3 minutes.  Add the kale and the stock and cook until the kale has softened. Add the peas and cook for 2 more minutes. Place the contents of the frying pan into a blender, or a large bowl and use a stick blender. Add the pasta water, cream cheese and cheese. Pulse until a slightly chunky sauce is formed.

 

Mix the pasta and the sauce together to serve.