Good Food for Bad Days by Jack Monroe

Author:Jack Monroe
Language: eng
Format: epub
Publisher: Macmillan

SERVES 2 VERY GENEROUSLY, OR 4 AS A LIGHT MEAL

120g frozen diced onions

50g small pasta

1 x 400g tin of cannellini or haricot beans

a generous fistful of fresh parsley, basil or a mix of both

1 tbsp garlic paste

1 chicken or vegetable stock cube or bouillon powder

120g frozen spinach or kale

50g cheese, any kind you please

120g frozen peas

1–2 tsp lemon juice, to taste

black pepper, to taste

Fill your kettle and pop it on to boil.

Measure the onion and pasta into a large nonstick pan, preferably one with a lid. Drain the beans and add them to the pan. Finely chop the parsley or basil and scatter in, along with the garlic paste. By this time, your kettle should have boiled.

Pour in 450ml boiling water and add the stock cube or bouillon powder. Drop in the frozen spinach or kale, grate in the cheese and add the peas. Stir everything well, before covering the pan with a lid. Set it on high heat on your largest hob ring for a minute, then reduce to medium heat and a vigorous simmer. Keep an eye on it, it will take 7–8 minutes for the pasta to cook.

Stir intermittently every couple of minutes to break up the spinach and mix everything together. When the pasta and veg are cooked, remove from the heat and add lemon juice and pepper to taste. Stir well, and serve.

Will keep in the fridge for up to 3 days, cooled and stored in a clean airtight jar or container. Can be frozen for up to 3 months; defrost completely in the fridge before heating through to serve.

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