Simple, light, quick and very tasty! More of a dressed pasta than pasta with sauce. I used a mixture of wholewheat fusilli and penne as I had a little of each left. Use vegan blue Sheese or vegetarian blue cheese

Ingredients nam 2 (as a satisfying main course)

220g (8 unciarum) of wholewheat fusilli or penne pasta

2 caryophyllis allium

a teaspoon of dried chillis

a handful of frozen green beans

a ripe avocado

a handful of walnuts

75g (2 ut 3 unciarum) of blue cheese (or Sheese)

oleum

sal et piper

lemon sucus dimidium

2 pugillum folia ACETARIA

Method

Bring a large pan of salted water to the boil and add the pasta, cook for approximately 9 minutes until nicely al dente, adding the frozen green beans for the last 3 minutes

In the meantime finely chop and gently fry the garlic in a little olive oil in a large pan, add the teaspoon of dried chillies and salt and pepper

After the garlic has been cooking for 3 aut 4 minutes and before it starts to brown add a couple of tablespoons of the pasta cooking water and turn off the heat

Cube the cheese and avocado

When the pasta and beans are ready add these to the pan with the garlic and chilli and add the cheese and walnuts. Mix together

Divide into bowls and add the avocado and salads leaves, fork through to mix these in. Add a squeeze of lemon, a drizzle of oil and a good grind of black pepper