Bowl of Green Veg and Nut Pasta
• Ready in 50 min.
|Saturated Fat Acids||4.18 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||4.18|
Recipe author: EAT SMARTER
for 4 servings
Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 5 cm lengths.
Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.
Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.
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.
Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.