fettuccine pasta

Fettuccine pasta with broadbean & pistachio pesto

Dinner Lunch

Fettuccine pasta with broadbean pesto topped with sundried tomatoes and fresh herbs, easy make comfort food. This aromatic dish can be prepared the night before and stored for your lunch box the next day.

When I cook Italian dishes I try to experiment with healthier ingredients. For my Fettuccine I have chosen pasta made with organic edamame and mung bean which is packed with plenty of proteins. This is such delicious alternative to a regular white pasta. Topped with the braodbean pesto makes the dish super healthy and nutritious.

For the pasta alternative check your local organic grocery shop. Internet has a lot to offer as well. I bought my Fettuccine from Ethical Foods; Explore Asian range.

fettuccine pasta

Prep time: 10 min  |  Cooking time: 10min  |  Serving: 4
Print Friendly, PDF & Email


Ingredients

100g organic edamame & mung bean Fettuccine (Ethical Foods)

2 medium courgettes

120g broadbeans (frozen)

4 slices of sundried tomatoes

2 fresh limes

60g raw pistachio nuts

5tbsp fresh parsley

2tbsp fresh coriander

5tbsp virgin olive oil

2 garlic cloves

salt, freshly milled black pepper

Method

Cook Fettuccine in the medium size pan over, a small heat and as per cooking instructions. Drain and leave it aside.

In another pan cook the broadbeans for approx. 7 min. Once cooked drain and cool.

Using spiraliser cut courgettes into spittle noodles.

Onto the food processor add cooled broadbeans, pistachios, lime juice, parsley, coriander, olive oil, garlic, salt & pepper and mix all ingredients together. If the consistency is too thick add a few tables of water.

Cut sundried tomatoes into thin stripes.

There are two ways you can serve the fettuccine pasta dish; you can either have it cold or hot.

For the cold option; mix Fettuccine pasta, courgette cuddles in the medium bowl, add half of the prepared broadbean pesto and mix it well. To serve top the dish with sundries tomatoes and fresh parsley.

To prepare warm option; on the large sauce pan over a medium heat add Fettuccine and courgette noodles, cook them for approx. 3 minutes before adding half of the prepared broadbean pesto then cook for another 2 minutes. To serve top the dish with sundries tomatoes and fresh parsley.


Nutritional Estimates Per Serving

Calories: 337

Total fat: 14g

Total carbs: 31g

Fiber: 13g

Protein: 29g

 

fettuccine pasta