@therunnerbeans

I’m so excited to launch Fuelling the family - nutritious recipes that will fuel your training (and your kids will actually eat). And Im finally able to do this thanks to @abelandcole’s organically grown fruit and veg boxes - you can save 50% off your first 4 organic fruit and veg boxes with code CHARLIE2026. I’m kickstarting with an easy fave - pesto pasta but with an upgrade for more fibre. It’s quick, easy and can be easily adjusted to fit what you have in your weekly box or fridge! Did you know you can easily swap out any fruit and veg you don’t like for your faves in your Abel and Cole box. Not a fan of broccoli, you can use spinach, kale, carrot tops or peas instead. Ingredients 200g tenderstem broccoli or medium size broccoli head 300g dry pasta 1/2-1 small garlic clove (optional) large handful pumpkin seeds 100g ricotta cheese (or cream cheese) large handful fresh basil 2tbsp extra virgin olive oil 50g Parmesan cheese, extra to serve Bring a large pan of water to the boil. Cook the broccoli until 3-4 minutes until al dente. Using a slotted spoon, carefully remove the broccoli from the water and plunge it into a bowl of cold water (so that it doesnt lose its colour). Return the pan of water to the hob and bring back to the boil. Cook the pasta according to pack instructions. Meanwhile, in a blender, blitz together the drained broccoli, garlic (if using - I tend to omit when giving to my toddler), pumpkin seeds, cheese, basil, oil and a spoon or two of the pasta water (if needed to loosen). Season to taste. Drain the pasta and return to the pan, stir through the pesto and top with grated Parmesan. Let me know if you give this a try and what other recipes you’d like to see... Follow for more family friendly recipes AD #unprocessyourfood