🌿 Vegetarian Fusilli

A no-fuss pasta with everyday ingredients

This is exactly the kind of meal I make on repeat at this time of year — simple, fresh and full of greens, but still satisfying enough to feel like a proper dinner.

It’s one of those recipes that doesn’t rely on anything heavy. No cream, no complicated sauce — just good olive oil, garlic, sweet cherry tomatoes and a mix of spring veg that all cook down slightly differently, so you get a bit of everything in each bite.

The tomatoes soften and go slightly jammy, the courgette turns golden, the asparagus and peas stay bright with a bit of bite, and the chickpeas add that extra texture and protein to make it more filling.

Finished with parmesan, herbs and a drizzle of really good olive oil — it’s simple, but it works.