Name: Rhiannon Lambert’S Salad Bag Pasta
Cook time: 17 min
Yield: 4
Ingredients: Sea salt and freshly ground black pepper; 500g fusilli, farfalle or penne; 2 garlic cloves, peeled; 60g whole almonds; 250g watercress, spinach and/or rocket (or use cavolo nero or savoy cabbage, stems removed); 125g extra-virgin olive oil, plus extra for drizzling; 4tbsp grated Parmesan (or use vegan alternative), plus extra to serve; 3tbsp toasted pumpkin seeds; 3tbsp toasted sunflower seeds

VMG Recipes

Rhiannon Lambert’s Salad Bag Pasta