PASTA SALAD WITH MANGETOUT AND BEAN SPROUTS
Cooking time about 20 mins Serves 4 400g cavatappi, or other spiral pasta 250g mangetout 250g green beans, trimmed and halved 150g fresh or frozen edamame, shelled, thawed if frozen 60g beansprouts 2 large carrots, peeled and grated 1 large handful flat-leaf parsley leaves 3 tbsp extra-virgin olive oil ½ lemon, juiced 4 tbsp sunflower seeds Cook the pasta in a large saucepan of salted, boiling water until al dente, about 8-10 mins; add mange tout, green beans, and edamame to the water about 2-3 minutes before the pasta is ready. Drain well and refresh in iced water. Drain again and leave in the colander to finish draining in the sink. After draining, transfer to a mixing bowl. Add the beansprouts, carrots, parsley, extra-virgin olive oil, lemon juice, and some salt and pepper to taste. Toss well to combine. Divide between plates. Top with a sprinkle of sunflower seeds before serving.