Asparagus fettucine stir fry with peanut sauce

A tasty meal for four, or halve the ingredients and have a romantic dinner for two with aphrodisiac asparagus!

Vegan
Serves: 4

What you need:

• 375g/12oz fettucine pasta
• 225g/8oz asparagus, trimmed and cut into 2.5cm/1 inch pieces
• 225g/8oz french beans, cut into 2.5cm/1 inch pieces
• 15ml/1tbsp groundnut oil
• 1 large red chilli, deseeded and finely chopped
• 1 clove garlic, chopped
• 2.5cm/1 inch root ginger, chopped
• 6spring onions, water
• 30ml/2tbsp shoyu
• 30ml/2tbsp crunchy peanut butter
• 15g/1/2 oz basil, torn
• 15ml/1tbsp toasted sesame oil
• 25g/1 oz plain peanuts, roasted and chopped
• Extra basil leaves to garnish

What you do:

1. Cook the pasta according to the instructions on the packet, drain and keep warm.
2. Steam the asparagus and green beans for 5 minutes.
3. Heat the oil in a wok and quickly fry the chilli, garlic, ginger and spring onions for 1 minute. Add the asparagus and green beans, mix well and cook for 2 minutes.
4. Cream the water, shoyu and peanut butter together and stir into the vegetables with the basil and sesame oil. Add the warm pasta and toss well to combine. Turn into a serving dish and sprinkle with the peanuts. Garnish with basil leaves and serve.
   
   Recipe created by the Cordon Vert cookery school

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