Red bean stir-fry

ingredients

• 185 g/6 oz fettuccine
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, chrused
• 250 g/8 oz asparagus, cut into 5 cm/2 in lengths
• 125 g/4 oz green beans 125 g/4 oz snow peas
• 440 g/14 oz canned red kidney beans, rinsed and drained
• 250 g/8 oz bottled tomato salsa
• 2 tablespoon chopped fresh coriander
• 90 g/3 oz pine nuts, toasted

method

• Cook fettuccine in boiling water in a large saucepan following packet directions. Drain well and set aside to cool slightly.
• Heat oil in a wok over a medium heat, add onion and garlic and stir-fry for 3 minutes or until onion is golden.
• Add asparagus, beans and snow peas ans stir-fry for 3 minutes or until vegetables are just tender.Add red kidney beans, tomato salsa and coriander and stir-fry for 5 minutes.
• Add fettuccine, toss to combine and cook for 3 minutes or until heated through. Scatter with pine nuts and serve immediately.

tip from the chef

Any pasta or Oriental noodles of your choice can be used in place of the fettuccine in this recipe.