Pasta 300gm (preferably organic dried)

1 broccoli head, chopped into florets (use all the broccoli even the green stem)

125gm Basil Pesto

150gm Fresh Peas (or Frozen)

100gm Beans ends chopped off, and cut into 2-3cm lengths

100gm Asparagus, cut into 2-3 cm lengths.

2-3 handfuls of baby Spinach

½ block (125gm) Feta

Pine nuts, baked till golden brown

Parmesan Cheese

Salt and Pepper to season

Bring a large pot of water to the boil, add salt (½ tsp). Boil pasta as per packet instructions in the salted water. In the last three minutes of cooking the pasta, add the broccoli to cook. Drain once cooked, keeping at least ½ cup of the pasta water.

In a heated pan, add olive Oil, and add asparagus and beans for 2-3 minutes till bright green, adding the peas towards the end.

Add the pesto, the sautéed greens, spinach and the water into the pasta and broccoli and stir to combine. Add feta just before serving. Plate up and sprinkle the pine nuts on top, a grind of pepper, and a few shavings of parmesan cheese to serve.