Green bean pasta with ponzu sauce

Serves 2 as a quick weeknight dinner

Vegetarian, vegan, dairy free

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

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 :)

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