1 large red onion, halved and thinly sliced
3 cloves garlic, roughly chopped
Zest of 1 lemon
Good pinch dry chilli flakes
2 x punnets Alnda Farms’ cherry tomatoes, halved
2 small zucchini, halved lengthways and sliced
2 handfuls broccolini, roughly chopped
2 handfuls podded broad beans – or use halved green beans or asparagus
2 handfuls baby greens – like spinach, rocket or chard
1 bunch basil, leaves picked and roughly chopped
1 x 400g can organic chickpeas, drained and liquid reserved
200g dry pasta (I like L’Abruzzese’s Organic Mixed Olive Leaves for this – or use any small pasta shape)
2 teaspoons river salt flakes and plenty of freshly ground black pepper
A good glug of extra-virgin olive oil, plus extra to serve
700ml vegetable stock (use the drained chickpea liquid to make up about 100ml of the stock)
Grated Parmesan or Romano cheese – or crumbled feta, to serve
Set aside a little of the broccolini, baby greens and basil.
Then, simply place all the ingredients other than the cheese, but including the vegetable stock, into your
largest deep frying pan or stovetop casserole dish that has a lid. Make sure the pasta is in one layer.
Cover, place over high heat and bring to the boil. Give everything in the pot a good stir to distribute the
ingredients evenly, lower the heat so it is just simmering and put the lid back on.
Cook for 12-15 minutes, giving the pot a stir every now and then to stop the pasta sticking together. Taste
the pasta after about 12 minutes. When it’s a couple of minutes away from being ready and most of the
yummy stock and tomato juices have been absorbed, stir in the last of the broccolini and the baby greens
(this keeps them a lovely shade of green rather than going a dull army green).
Cook for a couple more minutes, until the pasta is just al dente and coated with the sauce you’ve magically
Ladle into deep bowls, drizzle with a little more olive oil, scatter with your chosen cheese and top with the