Pasta in green sauce

Pasta in green sauce, the pea pasta with sage cream, green beans, edamame and peas is a without gluten veggie lover dish, simple and speedy to get ready. You may be interested to read Moroccan coffee with cinnamon recipe/ savoury vegetable cake recipe.

Main course Per 2

• ½ bunch of sage
• 3 tbsp of olive oil
• 100 g of frozen chestnuts
• 300 g of frozen green beans
• 2 dl of hot vegan vegetable broth
• 100 g of frozen edamame, shelled
• 100 g of frozen peas
• sale
• 120 g of green pea paste
• 1chili pepper

1. Set aside some sage leaves, cut the remaining leaves into strips and crush them in the mortar with the olive oil until creamy.

2. Simmer the chestnuts and green beans in the broth, with the lid on, for approx. 10 minutes. Add the edamame and the peas, continue cooking for approx. 3 minutes and drain.

3. Heat the sage cream in a large pan. Add the remaining sage leaves, pasta and vegetables and brown well. Cut the chilli into rings. Depending on the degree of spiciness desired, distribute a few or several rings of chilli.

To have a supply of pesto cream, prepare a double quantity and keep it in the fridge.