Ingredients : Serves 2

ingredients image
  • 2 courgette, cut into 1cm
  • 100g french beans, trimmed and cut into 3
  • 5-6(20-30g) sun-dried tomatoes, soak in lukewarm water for about 20 minutes and drain, sliced 5mm
  • 1 clove garlic, crashed
  • 1tsp kelp tea powder*
  • 180-200g fusilli
  • 1 tbsp olive oil
  • salt & freshly ground black peppercorns
  • green chilli (option), deseeded and chopped
  • parmigiano reggiano (option)
*If available


instructions image
  • Drop the pasta into a large (pasta) pan of plenty boiling, salted water.
  • About 5 minutes before cooking the pasta (according to packet instructions until al dente ;about 10-12 minutes) add the beans and boil together.
  • Meanwhile, in a large frying pan heat the olive oil and garlic over a low heat. Fry until lightly coloured for about 3-4 minutes.
  • Add the courgette and cook about for 5 minutes or until slightly browned.
  • Turn over the courgette and cook until softened.
  • Drain the pasta and beans in a colander and return them to the frying pan. Add the dried-tomatoes and toss together.
  • Season with kelp powder and salt and pepper.
  • Sprinkle with the green chilli and parmigiano reggiano if you like. Serve immediately.
instructions image
instructions image

served image

This recipe was first published on mizueandco.com on 6th Mar. 2007.