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500g
200g
200g
300g
1/3 cup
2 tbsp
2 tbsp
1/3 cup |
penne
fresh or frozen shelled broad beans
fresh or frozen shelled peas
asparagus, cut into 4 cm lengths
good-quality pesto
extra virgin olive oil
lemon juice
grated Parmesan |
Method :
- Cook the penne in boiling water
until al dente.
- Meanwhile, steam the vegetables
for 4 minutes, or until tender.
- Keep warm.
- Peel the skin from the beans.
- Whisk the pesto, oil and lemon
juice.
- Drain the pasta and toss with the
vegetables.
- Season, then drizzle with the
pesto and scatter with Parmesan.
Serves 4
Protein: 22g
Fat: 14g
Carbohydrate:95g
Dietary Fiber:
10g
Cholesterol:
8.5mg; 2510kJ (600 cal)
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