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Bean fettuccine pasta

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 100 g bean fettuccine pasta (available in health food shops – usually made from edamame beans)
  • 1/2 head broccoli
  • 2 handfuls peas
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pesto
  • 1 tsp garlic powder
  • 1 tbsp dried mixed herbs
  • pinch salt
  • pinch ground black pepper
  • 2 tbsp parmesan (finely grated)
  • 1 handful fresh basil

Instructions

  • Boil water in a pan and add the tagliatelle pasta. Reduce the heat and simmer for 5-7 minutes (or as instructed on the pack).
  • Slice the broccoli florets in half and steam for 3 minutes. Add the peas to the steamer and steam for a further 2 minutes (or boil the veg for a few minutes if you do not have a steamer).
  • In a bowl, mix the olive oil, pesto, garlic powder, dried mixed herbs, salt and black pepper.
  • Drain the pasta and vegetables and add back into one of the pans.
  • Pour the olive oil sauce over the pasta and stir through on a low heat, until warm.
  • Finely grate the parmesan.
  • Serve the pasta with the parmesan and fresh basil over the top.