Serves 4


400 g orecchiette
2 Lemons (zest & juice)
120 g Asparagus, sliced at an angle
80g Broccoli, florets
75 g Kale, stalk removed and sliced
60 g Peas
100 g Zucchini, sliced (core removed)
85 g Pak choi, sliced
20 g Garlic, finely diced
120 g Shallots, finely chopped
Green chilli, seeded and chopped (use to taste)
15 g Marjoram
15 g Mint
20 g Coriander
60 g Rocket leaves
100 ml Olive oil
4 pieces’ Fresh goats cheese


Place a large pot of salted water to boil, have a separate bowl with iced water and blanch the asparagus, broccoli, kale, peas, zucchini and pak choi, then plunge them in the iced water to maintain the vibrant green colours. Keep some of the water used to blanch the vegetables for the sauce.
Have another pot ready with plenty of boiling salted water for the pasta.
In a pan heat the olive oil and slowly cook down the shallots and garlic, add the chilli and season, pour in some of the reserved liquid and turn up heat. Cook pasta and once ready, throw into the pan with the shallots, adjust seasoning, add the vegetables as well as the herbs and rocket and toss. Drizzle with some olive oil, scatter the lemon zest over the top and crumble the soft goats cheese. Serve immediately.
Enjoy this as a light healthy starter or add more vegetables for a wholesome main course.