Who knew that comfort food could appear so healthy? This recipe contains pretty much all my favourite vegetables and is a deliciously quick and easy dinner. And it's another great recipe when you're entertaining and want something on the table with minimum effort.
As I'm a sucker for anything with chilli in it, I sprinkled my serving with a few chilli flakes and a drizzle of chilli oil, but I know not everyone likes feeling their tastebuds being jump-started.
Ingredients (serves 4):
2 cloves garlic
80g broad beans
50g fine beans
150g chargrilled artichoke hearts
100g chestnut mushrooms
100g sunblush tomatoes
2 tbsp couchillo olives
juice & zest of 1 lemon
75ml white wine
2 tbsp crème fraîche
20g fresh basil
Start by preparing all the vegetables so everything can be put together quickly - thinly slice the onions, courgettes and garlic and slice the mushrooms. I also chopped the artichoke hearts and sunblush tomatoes in half again so they stretched a little further.
Fry the onion until translucent, then add the courgette. Fry for about 5 minutes, until soft and going golden, then add the mushrooms and garlic. Cook for about 5 minutes, until the mushroom is cooked and then set aside.
Put the water on to boil for the linguine, then add the linguine once it reaches boiling point. Cook as per the directions on the pack - usually about 11 minutes.
Meanwhile, turn the heat back on for the courgettes and mushrooms, and add the white wine and lemon juice/zest along with the artichoke hearts, sunblush tomatoes and olives. Meanwhile, cook the broad and fine beans in boiling water for 5 minutes then drain and set aside.
Grate the parmesan and shred the basil. Add half the basil and half the parmesan to the courgettes and mushrooms, along with the beans and crème fraîche. The pasta should be ready by now, so combine all the ingredients in a large bowl along with the pasta. Scatter the last of the basil leaves on top and add a sprinkling of parmesan then serve.