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Recipe provided by Julie Meek

Meat Free Week is about being creative and thinking about ways of increasing our vegetable intake and making them the star of the show (because 95% of us don't eat enough). 

+Ingredients

1 packet frozen broad beans

1 packet of pulse pasta

1/2 red onion

4 spring onions

Olive oil 

Juice and rind of two lemons

1 cup chopped fresh parsley

2 cups fresh ricotta

Parmesan to taste

+Method

 I've had a pack of broad beans in the freezer for a while and tonight I cooked them for 5 minutes in boiling water and then removed the skins.

Meanwhile I cooked some pulse pasta and then added 1/2 red onion + 4 spring onions stir-fried in a little olive oil + juice and rind of two lemons + 1 cup chopped fresh parsley + 2 cups fresh ricotta to the pasta along with the cooked broad beans. Topped with a little grated Parmesan this dish was lovely!

To be honest the reception from the family when I told them what we were having for dinner was lukewarm at best but they quickly changed their tune when they tucked in! I was impressed with the pulse pasta too - have you tried it?