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Broad Bean Pesto and Rocket Linguine July 6, 2010

Filed under: Pasta,Vegetarian — delishuss @ 2:48 pm
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This is Weight Watchers recipe. You could add some fried chicken to the recipe. Also the recipe does state that it serves 4 people, that’s at a push. I would say more like 3 good sized portions. Obviously, the points values will change depending on the portion size and any added extras.

Serves 4

7 ½  Weight Watchers Points per serving

Ingredients

400g broad beans, defrosted if frozen

50g finely grated parmesan cheese

25g pine nuts toasted

Small bunch of fresh basil

1 tbsp of extra virgin olive oil

1 small garlic clove, crushed

1 ½ tsp lemon juice

300g linguine

50g rocket

Instructions

  1. Bring a large pan of lightly salted water to the boil. Drop in the broad beans, bring to the boil and simmer for 2 minutes. Remove with a slotted spoon, reserving the water for the pasta.
  2. To make the broad bean pesto, remove the beans from their pods and place half in a large pestle and mortar.
  3. Add half the parmesan, half the pine nuts and most of the basil, reserving a little for garnish.
  4. Add the olive oil, garlic and lemon juice and season well. Bash to a rough paste and taste to see if you need more seasoning or lemon juice.
  5. Meanwhile, bring the water back to the boil, add the pasta and cook according to pack instructions. Drain. Combine the hot pasta and a splash of hot cooking water with the pesto. Mix well and stir in the rocket.
  6. Divide among 4 serving bowls, scatter the reserved broad beans, pine nuts, parmesan and basil over, and serve.
 

Broad Bean Frittata June 29, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 8:26 pm
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Just some comments about this recipe:

This is a Weight Watchers recipe. If served with a side salad it’s a substantial enough meal.

This recipe needs plenty of seasoning.

I used frozen peas instead of the broad beans as that’s my own personal preference.

5 points per serving

Serves 2

Ingredients

100g (3 ½ oz) new potatoes (approx 2 potatoes), sliced

100g (3 ½ oz) baby broad beans (frozen ones are fine)

Low fat cooking spray

2-3 small pink shallots or ½ small red onion, sliced

1 garlic clove, chopped very finely

Small handful of fresh flat leaf parsley, chopped roughly

Small handful of fresh mint, chopped roughly

4 eggs, beaten

60g (2 oz) light feta, cubed

Instructions

  1. Cook the potato slices in boiling water for about 7-10 minutes or until just tender. When they are nearly ready, add the broad beans and cook for 3 minutes or until tender. Drain.
  2. Heat a frying pan, mist with low fat spray and add the shallots with 1 tbsp water. Cook until the shallots are softened and the water has evaporated, and then add the garlic, some seasoning, and the drained potatoes and beans.  Mist will with low fat spray and cook for 1 minute more, stirring.
  3. Stir most of the chopped herbs into the beaten egg and add to the pan. Cook for 6-7 minutes or until the base of the omelette is well set, then dot the top with cheese and place under a preheated grill for 5 minutes until the top is set.
  4. Let it rest for 5 minutes, then scatter with the reserved herbs and serve with some salad.