Green bean pasta with ponzu sauce
Serves 2 as a quick weeknight dinner
Vegetarian, vegan, dairy free
Ingredients
Ingredients
For the sauce:
3 tbsp ponzu sauce
3 cloves garlic, minced
1/2 tsp chilli flakes, or more/less to taste
1/4 tsp toasted sesame oil
squeeze of lime (optional)
For the pasta:
150g pasta
a large handful of green beans, topped/tailed and chopped into pieces
1 tin of chickpeas, drained and rinsed
a handful of cherry tomatoes, halved
salt/pepper to taste
Directions
Directions
- First of all, make the sauce by mixing the ingredients together. Taste and adjust to your liking.
- Bring a large pan of salted water to the boil and add the pasta. About 3 minutes before it's cooked, add the beans.
- Drain the pasta and beans and return to the pan. Add the chickpeas and cherry tomatoes.
- Add the sauce & stir through. Serve immediately.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)