Runner Bean Spaghetti with Pesto
by FullerFamily
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INSTRUCTIONS
1. If the runner beans have not been prepared, cut off the 'strings' from each side, using a sharp knife, then cut each runner bean lengthways from top to bottom, to make long ,thin slices, like spaghetti, getting maybe four from each bean.
2. Bring half a pan of water to the boil, put in the bean strips and bring back to the boil and simmer, uncovered, for about 4 minutes, or until al dent.
3. Drain immediately, return to the pan and stir in the pesto. Serve onto hot plates and hand round the grated Parmesan cheese.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (199g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 670 | ||
| Calories from Fat: 19 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.1g | 3 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 24.1mg | 1 % | |
| Potassium 2704.1mg | 71 % | |
| Total Carbohydrate 122g | 36 % | |
| Dietary Fiber 30.3g | 121 % | |
| Sugars, other 91.7g | ||
| Protein 44.8g | 64 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 670
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