Quick recipe finder Penne with peas and beans 
This creamy pasta dish is perfect for a meat free Monday. Add peas and broad beans to help you on your way to five a day.
With a GI of 53 this meal is high protein, low GI provides 559 kcal per portion.
Ingredients
- 350g/12oz wholewheat penne
- 1 tbsp extra virgin rapeseed oil or olive oil
- 2 spring onions, finely chopped
- 200g/7oz reduced-fat mascarpone cheese
- 4 tbsp lemon juice
- 400g/14oz frozen peas, thawed
- 400g/14oz frozen baby broad beans, thawed
- 1 small bunch of basil, roughly chopped, a few leaves reserved for garnish
- salt and freshly ground black pepper
Method
Cook the penne in a large saucepan of boiling water for 10-12 minutes, or until al dente.
Meanwhile, heat the oil in a large frying pan over a medium-low heat, add the spring onions and fry for 1-2 minutes or until softened. Stir in the mascarpone, lemon juice, peas, broad beans and basil. Season with salt and freshly ground black pepper and stir for 1-2 minutes or until bubbling.
Drain the penne, reserving a little of the cooking water. Stir the pasta into the peas and beans. Add a little of the pasta cooking water, if needed, to loosen the mixture. Garnish with basil and serve.
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