Cheesey greens pasta

cheeseygreens

Serves 1.5

Enough pasta for 1.5 – we had about 140g

1 dessert spoon plain flour

1 dessert spoon butter

250ml whole milk

100g parmesan, grated

Handful fresh mint, finely chopped

Black pepper

Mixture of greens  – we had half a head of broccoli, a handful of baby spinach and a few leaves of bok choi

100g cubed pancetta, fried in olive oil till crisp (optional)

Put the pasta on to boil, adding the florets of broccoli when there’s around 7 minutes to go and the finely chopped leafy greens with just one or two minutes to go. Shred them both ways, as long strands will be treated with disdain.

Melt the butter and stir in the flour, then gradually add the milk till you have a thick white sauce. Stir in the mint, cheese and black pepper.

Combine the sauce and pasta, adding the pancetta for any die-hard meat eaters. Salt yours, particularly if you’re not adding salty pancetta.

There’s a rumour going round that babies love over-cooked broccoli. Not this one. I ate all ours, but the green and cheesey sauce was eaten with relish.

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