Try this Runner Bean Spaghetti with Pesto recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 19 (3%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 670
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