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Mung Bean & Tuna Pasta (Serves 4)

Lisa Crowley - Thursday, September 26, 2013

Experimenting in the kitchen is always fun :) The other night I whipped up this delicious, healthy & quick dinner


  • 400 g tinned tuna in olive oil
  • 100 g pitted black kalmatta olives
  • 80 g organic pine nuts (lightly roasted)
  • 200 g Organic Mung Bean Fettucine 
  • 50 g parmesan cheese - finely peeled 
  • 4-5 handful organic rocket
  • 1 punnet cherry tomatoes halved 
  • 1-2 cloves garlic (finely chopped)
1. Cook pasta (follow instructions on packet) - Drain the water 
2. lightly roast pine nuts in a fry pan on the stove - keep tossing for approximately 5 minutes until slightly browned. Set aside
3.  In a medium-large sized fry pan or wok on low heat drizzle a bit of oil from the tuna can and saute the garlic for a couple of minutes, add the tuna, tomato, olives and cook for a couple of minutes
4. Add the pasta and rocket and toss with tongs until rocket is just starting to wilt approximately 2 minutes. Add the pine nuts, toss.
5. Ready to serve - top with desirable amount of parmesan cheese.

EXTRA NOTES: It tastes good cold also, perfect for lunch the next day - no nasty microwave required :) 

Have fun cooking !
Lis x 

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