Preparation time 5 minutes
Cooking time 10–12 minutes
400 g (13 oz) wholewheat penne
1 tablespoon extra virgin rapeseed oil or olive oil
2 spring onions, finely chopped
250 g (8 oz) reduced-fat mascarpone cheese
4 tablespoons lemon juice
250 g (8 oz) frozen peas, thawed
250 g (8 oz) frozen baby broad beans, thawed
1 small bunch of basil, roughly chopped, a few leaves reserved for garnish
salt and pepper
Cook the penne in a large saucepan of boiling water for 10–12 minutes, or
according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large frying pan over a medium-low heat, add the
spring onions and fry for 1–2 minutes or until softened. Stir in the mascarpone,
lemon juice, peas, broad beans and basil. Season with salt and pepper to taste
and stir for 1–2 minutes or until bubbling.
Drain the penne, reserving 3 tablespoons of the cooking water. Stir the pasta and
the reserved liquid into the creamy peas and beans. Serve immediately, garnished
with extra basil leaves.
For broad bean & pea risotto, melt 25 g (1 oz) butter with 1 tablespoon olive
oil and cook the spring onions until softened. Add 350 g (11½ oz) risotto rice
and stir for 1–2 minutes or until translucent.
Add 200 ml (7 fl oz) white wine,
then 1 litre (1¾ pints) boiling vegetable stock, a small ladleful at a time and
stirring constantly only adding more once the rice has absorbed the previous
Continue until all the liquid has been absorbed and the rice is just
cooked. This should take about 18 minutes. Stir in the peas, beans and basil 2
minutes before the end of the cooking time. Remove from the heat, stir in 125 g
(4 oz) mascarpone and serve immediately.