Pasta pronto!
A week’s worth of nourishing recipes with solid weeknight credentials: that means less faff, a short ingredients list and plenty of fresh new ideas
RECIPES ELLA TARN PHOTOGRAPHS TOBY SCOTT FOOD STYLING JEN BEDLOE STYLING WEI TANG
MIDWEEK MEALS
Trofie with kale and almond pesto
15 MINUTE MEAL
WEEKNIGHT PROMISE
Your guarantee for every recipe in this feature: NO MORE THAN…
• 10 ingredients (excluding butter/oil and serving suggestions)
• 30 minutes hands-on time
• 650 calories per portion
PLUS…
• No unnecessary added sugar
Chicken meatball and orzo broth
THE HEARTY SOUP
FOOD TEAM’S TIP
Go for sausages that are at least 70% chicken - we used Heck Chicken Italia; or use 340g turkey thigh mince.
• 340g British free-range chicken sausages, skin removed (see tip)
• 2 tbsp parsley, finely chopped
• Finely grated zest ½ lemon
• 3 tbsp finely grated parmesan
• 30g fresh breadcrumbs
• ½ tbsp olive oil
• 800ml chicken stock
• 30g dried porcini mushrooms
• 1 large leek, trimmed and sliced
• 150g orzo pasta
• 150g purple sprouting broccoli
1 Mix the sausagemeat, parsley, lemon zest, 2 tbsp of the parmesan, the breadcrumbs and some salt and black pepper in a medium bowl. Form into 16 equal-size meatballs.
2 Heat the oil in a frying pan, set over a medium-high heat and fry the balls for 4-5 minutes until lightly golden, then set aside.
3 Bring the stock to a simmer in a medium pan and add the porcini mushrooms. Cook for 7 minutes over a low heat, then add the leek and meatballs for 3 minutes more.
4 Meanwhile, cook the orzo in a separate pan of salted boiling water according to the packet instructions, adding the broccoli for the final 3 minutes. Drain, rinse under cold water, then add to the stock and meatballs and serve with the remaining parmesan on top.
PER SERVING 389kcals, 8.6g fat (3.6g saturated), 37.7g protein, 37.3g carbs (3.5g sugars), 1.9g salt, 6.1g fibre