1 packet of mung bean pasta
2 tsp capers
4 cloves garlic grated
100g baby tomatoes
60ml Extra virgin olive oil
1 tsp chilli flakes
30g pine nuts
160g English spinach
2 tbsp virgin olive oil
Blend the parsley, olive oil, garlic, rocket, chilli flakes, baby tomatoes in a blender or food processor. Season as desired.
Cook the pasta according to instructions on the packet.
Add some pasta water to the blended green sauce.
Drain the pasta, add back into the cooking pan and stir in the green sauce.
Serve with toasted pine nuts and a dash of chilli flakes.
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