Green power pasta

Green power pasta

Mung bean pasta, coriander pesto, buttered broccoli and asparagus


Serves 2





-       Mung bean fettucine (200g from eco organics – can be found in health food shops)

-       Extra virgin olive oil

-       Sea salt


Crunchy and buttered greens

-       ½ broccoli

-       1 fresh bundle of asparagus

-       1 tablespoon of ghee

-       salt and pepper


Coriander presto

-       1 bunch of fresh coriander

-       ½ cup of slivered almonds

-       1 to 2 small garlic cloves

-       70g of Australian parmesan (yes it’s a thing! – It has a nuttier flavour than the original one from Italy, and it’s locally produced)

-       ¼ cup of extra virgin olive oil

-       Pinch of salt and pepper



1.   Get the pesto ready

Prepare the coriander.

Chop the roots and wash the stems and leaves. Dry them in a salad dryer/spinner. Reserve a few leaves for plating.

Toast the almonds in a dry non-stick pan. Toss and turn the almonds until golden. Reserve out of fire. Reserve a few almonds for plating.

Chop garlic very finely.

In a blender, put together coriander, garlic, almonds, parmesan, salt and pepper, blend and add olive oil as you go.


2.   Prepare the greens

Rinse the vegetables. Cut the broccoli in forests. Reserve the stem for another dish (soup, sticks for dips, etc.).

Cut the end of the asparagus’ stems. If the asparagus are organic, young and fresh you don’t need to peel the skin off.

Steam the vegetables until just cooked – you will know as the green of the vegies become brighter. Stop fire and keep covered for 2-3 minutes.

Rinse under cold water.

Fry in a pan heated with a bit of ghee for a few minutes and reserve.


3.   Cook the pasta

Boil a big pot of water with a pinch of salt. Add the pasta and let it simmer for 6-8 minutes.

Drain the cooked fettucine and rinse with cold water (to stop the cooking process).

Add 1 tablespoon of olive oil (so it tastes delicious and doesn’t stick). And a pinch of good quality sea salt.


4.   Assemble

 Plate half the pasta in a plate, place a generous serve of pesto in the centre and cover with broccoli and asparagus. Repeat for the other plate.

Top with a few toasted almonds and some fresh coriander, salt, pepper.


Et voila! A simple, fresh and nutritious lunch.


NourishMaud Legerrecipe