Wait no more! It’s time to stalk beans!
Ingredients
- 250g dried farfalle (bow-tie) pasta
- 250g green beans, trimmed, halved
- 1/2 cup fresh flat-leaf parsley leaves
- 2 green onions, thinly sliced
- 2 tablespoons finely shredded fresh mint leaves
- 80g feta, crumbled
Lemon and mustard dressing
- 1 tablespoon wholegrain mustard
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/4 cup Moro extra-virgin olive oil
- 1/2 teaspoon caster sugar
Method
- Step 1Cook pasta in a saucepan of boiling, salted water following packet directions until tender, adding beans for the last 3 minutes. Drain. Place in a large bowl.
- Step 2Meanwhile, make dressing: Place mustard, lemon rind, lemon juice, oil and sugar in a bowl. Whisk to combine.
- Step 3Add parsley, onion, mint, feta and dressing to pasta mixture. Season with pepper. Toss to combine. Serve.
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1192 kj
Energy
13.5g
Fat Total
3.5g
Saturated Fat
3.2g
Fibre
8.4g
Protein
9mg
Cholesterol
244mg
Sodium
30.7g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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