Friday - - Food -

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.

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