340g penne pasta
2 Tbs olive oil
150g broccoli florets
1 bunch choy sum, cut into 4cm lengths
200g beans, cut into 4cm lengths
½ cup basil
½ cup coriander
1 garlic clove, crushed
30g parmesan cheese, grated
¼ cup extra virgin olive oil
1 Tbs white wine vinegar
2 Tbs pine nuts, toasted
1. Following packet directions cook pasta until al dente. Drain and set aside.
2. Pre-heat frypan, add olive oil and cook all the vegetables for 5 mins.
3. Add basil, coriander, parmesan, garlic and pine nuts into a blender and blend into a paste. Slowly add oil and vinegar until combined. Pour over vegetables adding the pasta and cook for 5 minutes.
4. Serve with wholegrain toasted bread.