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Nutrition: per serving

  • kcal334
  • fat7g
  • saturates4g
  • carbs53g
  • sugars4g
  • fibre7g
  • protein15g
  • salt0.1g
    low

Method

  • step 1

    Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.

  • step 2

    Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 3.8 out of 5.15 ratings
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