On Sunday nights when we don’t have much left in the fridge, I usually grab what I can from the garden and combine it with whatever pantry staples we have. We are very lucky to have the space to grow lots of leafy greens! Try it out and let me know what you thought.

Butter beans (also known as lima beans) are high in fibre, protein, B-vitamins as well as zinc and iron. Consuming legumes is associated with a lower risk of cancer. Try swapping out your meat for beans a few times a week.

Ingredients:
1 bunch of parsley
Zest and juice of ½ lemon
2 garlic cloves
60ml olive oil
250g pasta of your choice
1 leek or brown onion, chopped
2 heads of sprouting broccoli or 1 head of broccoli, cut into single stems
1 bunch of cavolo nero or kale, roughly torn
1 can of butter beans
Toasted pepitas (pumpkin seeds), to finish

Method:
Combine parsley, lemon, garlic & olive oil in a blender to form a paste and set aside.

Cook your pasta as per packet instruction, add a stock cube to the water for extra flavour (yummo!).

Meanwhile, sauté leek or onion until browning, then add broccoli and kale and cook until wilted (cooks much quicker if you add a lid).

Drain most but not all of liquid from the pasta once cooked, then stir through the parsley paste. Add the butter beans to the greens and then combine everything together.

Sprinkle on some toasted pepitas for a little bit of extra protein & zinc.