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Miso green beans with silk handkerchiefs
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30g essential unsalted butter
2 tsp nigella seeds
2 essential onions, thinly sliced
1½ tbsp Miso Tasty white miso paste
1½ tsp tamari
300g essential fresh lasagne sheets, each sliced into 4 triangles
200g fine beans
½ tbsp finely chopped dill
1. Melt the butter in a large frying pan, add the nigella seeds, onions and a pinch of salt; cook gently over a low-medium heat for about 20 minutes until soft and tinged golden. Add the miso, tamari and 60ml water and continue to cook for 3-4 minutes.
2. Meanwhile, bring a large pan of salted water to the boil. Cook the pasta and beans for 3-4 minutes until tender, saving a mugful of cooking water before draining. Tip the pasta and beans straight into the sauce, stir and add enough cooking water to coat the pasta in sauce; season and stir in the dill. Divide the pasta between 4 warm plates.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.