My Artichoke and Broad Bean Pasta!
Hope you like it!
6 Artichokes – trimmed to leave only the centre heart remaining
1.5 cups of Broad Beans peeled and hulled
1 Clove Garlic – crushed
1 Leek – washed and finely sliced
2 Tbsp Almond Milk
1 package of gluten free pasta of your choice – I used Fettucine in the below image
Sea Salt and Pepper to taste
Handful fresh Spinach – washed
Large handful Fresh Parsley – washed and chopped
Place prepared Leeks in a pan with garlic and leek and cover with vegetable stock. Bring to the boil and then simmer until artichokes have begun to soften.
Add almond milk and the juice of one lemon and salt and pepper to your preferred seasoning, along with Broad Beans and cook until everything has softened.
Cook pasta as per the packet instructions, drain and toss through Artichoke and Broad Beans. Add washed Spinach and Parsley. Add more salt and pepper and lemon at this stage if you’d like! Then SERVE and EAT!! :-)xx