Farfalle with Beans and Green Spring Vegetables

 

Farfalle with Beans and Green Spring Vegetables

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Serves 1

 

85g/3oz farfalle pasta

57g/2oz mange tout or thin green beans

57g/2oz courgettes, chopped

198g/7oz canned chopped tomatoes

85g/3oz canned flageolet beans, drained

Salt n pepper

1 tbsp chopped mint

 

1. Bring a pan of salted water to the boil and tip in the pasta. Cook according to the packet instructions until just tender. Drain well.

2. Meanwhile, shred the mange tout or green beans diagonally and steam or boil for 2 mins. Drain and refresh under cold water, then set aside.

3. Heat the courgettes and tomatoes in a sauce pan and cook gently for about 5 mins. Add the canned beans and mange tout or green beans and season to taste.

4. Stir gently and simmer over a very low heat for 2-3 mins, then stir in the drained pasta and serve, Sprinkled with mint.