Tagliatelle with tomato oregano sauce

Name: Tagliatelle with tomato oregano sauce
Cook time: 20 min
Yield: 4

toasted pinenuts and feta drizzle

Ready in around 20 mins

RECIPE FACT:

Pinenuts contain manganese, a mineral that helps maintain blood sugar levels.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.

Roughly chop the coriander including the stalks. Place the black beans in a sieve and rinse under cold water. Drain well. Place the black beans in a bowl with the chickpea seasoning and mix with a fork, crushing some of the beans. Add 2-3 tbsps of water, half the coriander and the corn. Season with salt and pepper and mix well until combined.
1. TO COOK THE TAGLIATELLE:

Once the water is boiling add the wholemeal tagliatelle to the pot. Cook for 2-3 mins. Drain well into a colander and drizzle with olive oil to stop the tagliatelle from sticking.
2. TO COOK THE BROCCOLI NOODLES AND TOMATO SAUCE:

Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the broccoli noodles and cook for 1-2 mins. Pour in the tomato and oregano sauce and cook for 1-2 mins. Add the tagliatelle and peas and cook stirring regularly for 1-2 mins. Fold through the baby kale and spinach until starting to wilt.
TO SERVE:

Spoon tagliatelle and tomato oregano sauce into bowls. Drizzle with feta drizzle and sprinkle with toasted pinenuts.