Zesty lemon & creamy pasta with Tenderstem®, broad beans, parmesan, pine nuts & chilli
5 mins preparation
45 mins cooking
Nutritional information per serving
- 280g cream cheese
- 2 garlic cloves, grated
- 160g spaghetti
- 200g Tenderstem®
- 80g broad beans or a couple of handfuls
- 100g grated Parmesan
- Juice and zest of a lemon
- 1 tsp chilli flakes
- Salt and pepper
- Handful of toasted pine nuts
- Small bunch of chopped parsley
- Drizzle of extra virgin oil
- Heat a medium sized pan and add the cream cheese. Add the grated garlic and stir until the cream cheese has melted and is smooth.
- Heat a pan of salted water and bring to the boil. Cook the spaghetti according to the packet instructions.
- With 2 minutes left of cooking the spaghetti add the Tenderstem® and the broad beans. Use the cooking liquid to loosen the cream cheese (about 80ml). Once the broad beans are cooked, remove them from their pods.
- Once the spaghetti and Tenderstem® are ready, grate in the Parmesan, juice and zest of a lemon, chilli flakes and the salt and pepper into the sauce.
- Coat the spaghetti and Tenderstem® in the sauce and serve into bowls. Finish with the broad beans, more grated Parmesan, pine nuts, chopped parsley and a drizzle of extra virgin oil.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.