Super Greens Tagliatelle

It's such a strange experience transitioning your diet. And if you haven't yet started, chances are you'll doubt me when I say these are the foods you begin to crave! I barely used to bother with greens. I liked brown food! Pasta, bread, chocolate. Now I love eating colours and especially greens. 

This super simple tagliatelle dish is made using my bright green pesto. I've added fresh broccoli, fine beans and edamame beans plus lots of fresh lemon. 

Edamame beans are whole, immature soybeans. They are packed with vitamin C, which matured soybeans do not have. Vitamin C helps to reduce melanin production, which keeps your skin looking young and fresh. It also acts as a cell activation agent, giving your skin that smooth, supple feel.


100g gluten free pasta (I used tagliatelle) 

75g fine green beans

50g edamame beans - I bought fresh

10 broccoli florets

3 heaped tablespoons pesto I made this one 


Boil a pan of water, add the pasta and simmer for 5 minutes

Add the beans and broccoli and boil for a further 3 to 5 minutes until the pasta is cooked, then drain

Stir through the pesto and edamame beans

Serve seasoned with salt, pepper and fresh lemon

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