Creamy green pasta

Ingredients

• 160 g dried spaghetti or bucatini
• 1 tbsp olive oil, plus extra to drizzle
• 1/2 leek, diced
• 2 garlic cloves, crushed
• 100 g cavolo nero, stems removed, leaves roughly chopped (50g prepped weight)
• 75 g garden peas (defrosted if frozen)
• zest and juice of 1 lemon
• 2 tbsp fat-free cottage cheese
• pinch of chilli flakes

Instructions

1. 1

   Add the pasta to a pan of boiling water and cook according to pack instructions, around 9 minutes. Meanwhile, put the olive oil in a separate pan over a medium heat. Add the leek and garlic and sauté for 3-4 minutes or until fragrant and softened. Add the cavolo nero and cook for 5 minutes, adding the peas halfway through.

2. 2

   Drain the pasta, reserving 250ml of the pasta water. Transfer the leek mixture to a blender. Stir in the lemon juice and some seasoning, along with 150ml of the reserved pasta water. Blend until smooth, then return to the pan and add the cooked pasta. Toss together, adding additional reserved pasta water to loosen as necessary. Divide between two bowls, top with a dollop of cottage cheese and finish with the lemon zest and chilli flakes.