PASTA, FOUR WAYS
This serving of broad beans and peas has 22% of your RDA of fibre – essential for encouraging gut bacteria diversity, which research has linked to a lower risk of belly fat. Nice
Put some pizzazz into your midweek carb fix
INGREDIENTS
200g fresh peas • 200g fresh broad beans • 1 garlic clove, crushed • 50ml olive oil • 600g fresh tagliatelle • handful of mint, chopped • 50g Parmesan (or vegetarian alternative)
METHOD
1 | First, cook the gloriously green peas and beans in salted water for 2 to 3 mins. Whip them out to drain, then plunge into a bowl of iced water. 2 | Cook the garlic in the oil for 1 min. Add the drained peas and beans, warm through for 2 mins, then take off the heat.
3 | Meanwhile, cook the tagliatelle until al dente, before draining and adding to the pea mix.
4 | To finish, toss it all together, season to taste and stir through the chopped mint. Divide between four bowls and grate over some Parmesan to finish.