Braised mixed summer greens, fennel & beans with pasta

Name: Braised mixed summer greens, fennel & beans with pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tsp extra virgin olive oil, plus 1 tbsp to serve; 1 small onion, chopped; 1 stick celery, chopped; 1 small head fennel, trimmed and chopped; 2 clove/s cloves garlic, finely chopped; ¼ tsp chilli flakes; 150 g Swiss chard or cavolo nero, or a mix; 200 g spinach, roughly chopped; 400 g can Essential Borlotti Beans; 80 g No.1 Orecchiette; 15 g Parmigiano Reggiano, finely grated, to serve

Braises are for summer too! Why not make a double batch of the veg for this Italian-style dish, as they taste even better the following day.

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HealthyHigh fibre4 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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2 tsp extra virgin olive oil, plus 1 tbsp to serve
1 small onion, chopped
1 stick celery, chopped
1 small head fennel, trimmed and chopped
2 clove/s cloves garlic, finely chopped
¼ tsp chilli flakes
150g Swiss chard or cavolo nero, or a mix
200g spinach, roughly chopped
400g can Essential Borlotti Beans
80g No.1 Orecchiette
15g Parmigiano Reggiano, finely grated, to serve

Heat 2 tbsp oil in a large pan and add the onion, celery, fennel, garlic and chilli flakes. Cook over a low to medium heat for 5-6 minutes, until soft but not coloured.
Tear the leaves from the chard or cavolo nero stalks, then chop roughly. Chop the stalks, add them to the pan and cook for a couple of minutes. Add the leaves and spinach in 2 batches, waiting for the first batch to wilt before adding the next and seasoning as you go. Cook over a medium heat for 3-4 minutes, until the leaves are wilted and tender.
Stir the beans into the pan with their liquid and simmer for 5 minutes more. Check the seasoning. Cook the pasta according to pack instructions, then drain and mix with the sauce. Serve drizzled with 1 tbsp extra virgin olive oil and the parmesan.

Typical values per serving when made using specific products in recipe