Name: Bean fettuccine pasta
Prep time: 10 min
Cook time: 20 min
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

Bean fettuccine pasta

Prep Time 10

Cook Time 20

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.