Green pasta with edamame and parmesan

Instructions

1 In a pot over medium-high heat, place spring onion, garlic, broccoli and stock with 1 cup water and bring to a simmer. Cover and cook for 5 minutes, until veges are just tender.

2 Remove from heat. Add rocket, half of the parmesan and stir. Using a stick blender, puree mix to make a smooth sauce.

3 While sauce cooks, make pasta according to packet instructions. Drain, reserving a little pasta water.

4 Add pasta to sauce along with edamame and spinach. Place over a low heat and combine. Toss to coat pasta, adding pasta water to loosen the sauce.

5 Serve pasta garnished with plenty of black pepper and remaining parmesan. Add chilli flakes, if desired.