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Bowl of green veg and nut pasta

Name: Bowl of green veg and nut pasta
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 2.75 cups green Asparagus; 1 cup french Green beans; 6 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon parsley; salt; freshly ground peppers; 7 ounces Spaghettini; 2 tablespoons canned Sweet corn (kernels); 1 tablespoon parsley; 0.333 cups roughly chopped Walnut; 2 tablespoons crumbled Pecorino

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Difficulty:	easy
Preparation:	30 min
Ready in:	50 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	454 kcal	(23%)
Protein	10 g	(20%)
Fat	29 g	(36%)
Carbohydrates	42 g	(16%)
Added Sugar	0 g	(0%)
Roughage	2 g	(7%)
Vitamin A	67.43 µg	(8%)
Vitamin D	0 µg	(0%)
Vitamin E	0.43 mg	(4%)
Vitamin B1	0.33 mg	(30%)
Vitamin B2	0.21 mg	(15%)
Niacin	4.9 mg	(31%)
Vitamin B6	0.17 mg	(12%)
Folate	98.23 µg	(49%)
Pantothenic Acid	0.46 mg	(8%)
Biotin	0.33 µg	(1%)
Vitamin B12	0 µg	(0%)
Vitamin C	9.99 mg	(12%)
Potassium	273.92 mg	(14%)
Calcium	53.22 mg	(7%)
Magnesium	56.66 mg	(15%)
Iron	2.51 mg	(18%)
Iodine	0 µg	(0%)
Zinc	1.29 mg	(13%)
Saturates	4 g
Uric Acid	0 g
Cholesterol	3.54 mg

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Ingredients

For servings

2 ¾ cups	green Asparagus
1 cup	french Green beans
6 tablespoons	olive oil
2 tablespoons	lemon juice
1 tablespoon	parsley
	salt
	freshly ground peppers
7 ounces	Spaghettini
2 tablespoons	canned Sweet corn (kernels)
1 tablespoon	parsley
⅓ cups	roughly chopped Walnut
2 tablespoons	crumbled Pecorino

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Directions

1 Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 5 cm lengths.

2 Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.

3 Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.

4 Heat the oil in a large frying pan and briefly toss the asparagus, beans and sweetcorn kernels. Season well with salt and pepper and add lemon juice to taste.

5 Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.

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