Mary McCartney's creamy green pasta recipe

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Step 1

Prep time 30 minutes

Step 2

Serves

Step 3

Cook the pasta as per packet (10 to 12 minutes).

Step 4

For the breadcrumbs, heat a large sauté pan and add two tablespoons of olive oil. Once hot, add the breadcrumbs, along with a good pinch of flaky sea salt and ground black pepper and fry over a medium-high heat, stirring frequently until golden and crisp. Now stir in the chopped parsley, tip into a bowl and set aside.

Step 5

Now add one tablespoon of olive oil to the same large sauté pan, add the chopped leek and broccoli florets and sauté for four minutes, until just cooked through. Stir in the spinach, peas and B12 flakes.

Step 6

Remove the pan from the heat and stir in 750ml of the cream. Return the pan to the heat and season well with sea salt and black pepper, then add the lemon zest.

Step 7

Drain the cooked pasta and add to the pan tossing to coat in the sauce. Add the remaining cream at this point if needed.

Step 8

Sprinkle with the crispy breadcrumbs and serve.