Spring Vegetable Ditali with Rachel Cheese

Introducing Spring Vegetable Ditali with Rachel Cheese – the perfect easy dish for spring! This recipe combines fresh, vibrant spring vegetables with the short, tubular ditali pasta, all topped with tangy and creamy Rachel cheese. It's a quick, light, and flavorful meal that captures the essence of the season, making it an ideal choice for a refreshing lunch or effortless dinner. Celebrate spring with this delightful, easy-to-make dish!

Ingredients:

100g Rachel
1 Leek
1 Celery stick
2 Spring Onions
Handful Kale
Knob of Butter
450ml Vegetable stock
Salt & Pepper to taste
200g Ditali pasta
Half a lemon zest and juice

(Serves two)

Method:

1. Over a medium heat, put a dash of olive oil in a pan and add a knob of butter to melt.
   
   
2. Finely chop your spring vegetables and add them to the pan.
   
   
3. When the vegetables are lightly cooked (about 10 minutes) but still have some crunch and colour, take them out of the pan and put them in a bowl to the side.
   
   
4. In the pan, add your vegetable stock on high heat and use this to cook your pasta.
   
   
5. Once the pasta is cooked and most of the stock absorbed, add back in your sautéed vegetable to heat through for 5 minutes.
   
   
6. To make the dish more filling, you can add a tin of rinsed butter beans at this stage.
   
   
7. Season with salt and pepper to taste, a squeeze of lemon juice and a small grating of lemon zest.
   
   
8. Grate over a generous portion of Rachel which will slightly melt in but also pillow on top.
   
   
9. Enjoy!