Saffron Pasta with Green Coconut Veggies

Ingredients

• 35 g pine nuts
• 2 tbsp shredded coconut
• 400 g Green Beans
• Salt
• 250 g Sugar snap peas
• 1 handful asparagus spears (sprouts)
• 1 tin saffron strands (0.1 g)
• 400 g Fettuccine
• 1 tbsp Olive Oil
• 1 tbsp green curry paste
• 400 ml coconut milk
• pepper (ground)
• ½ handful fresh dill

Instructions

1. 1.

   Roast the pine nuts with shredded coconut in a dry pan until golden brown and fragrant, then transfer to a bowl to cool.

2. 2.

   Wash, trim, and boil the green beans in salted water for about 12 minutes. Drain, shock in ice water, and set aside.

3. 3.

   Trim ends of sugar snap peas, wash sprouts in a sieve, drain.

4. 4.

   Bring a large pot of salted water to a boil, add saffron, and cook fettuccine until al dente.

5. 5.

   Heat oil in a pan. Sauté green beans with curry paste. Add sugar snap peas and sprouts; simmer 2‑3 minutes.

6. 6.

   Pour in coconut milk, season with salt and pepper.

7. 7.

   Wash dill, dry, trim ends, roughly chop. Combine with pine nuts and shredded coconut, add to the coconut veg mixture.

8. 8.

   Drain pasta, combine or toss with the vegetable sauce, and serve immediately.