Garlicky Green Beans Pasta Salad with Tangy Agave Mustard Vinaigrette & Walnuts
Print Recipe Pin RecipeServings: 4 servings
Ingredients
- 350 g green beans - trimmed and cut in 2-3 cm / ~1” pieces
- 3 garlic cloves - minced
- 3 small green onions - finely chopped
- 4 radishes - quartered or sliced
- 2 tbsp finely chopped parsley
- 1 handful of walnuts - roughly chopped
- 1 small bunch baby salad leaves - roughly chopped
- 2-3 tbsp vegan parmesan - optional
- 300 g dry short shaped pasta
- 1 tbsp olive oil
- Salt & pepper to taste
Tangy Mustard Vinaigrette:
- 1 ½ tbsp lemon juice
- ½ tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp agave syrup
- 1 tbsp whole grain French mustard
- Salt & pepper to taste
Instructions
- Cook pasta ‘al dente’ in accordance with package instructions, drain, rinse in cold water and drain well.
- Add olive oil to a pan over medium high heat. Add the green beans and fry until they get slightly blistered. Add garlic, salt, pepper and stir-fry for another 45-60 seconds then remove from heat.
- To prepare vinaigrette, whisk together lemon juice, apple cider vinegar and olive oil in a small bowl then add the remaining ingredients and mix well.
- Place pasta, green beans, green onions, radishes, parsley, walnuts, lettuce and parmesan in a large bowl, then add the vinaigrette and mix well. Add more salt & pepper to taste.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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