Spring Pasta with Butter Beans & Asparagus
- ¼ cup olive oil
- 1 onion, sliced into crescent moons
- 2 Tbsp chopped garlic
- 2 Tbsp minced ginger
- 2 carrots, cut julienne
- 2 cups chopped collard greens
- 2 cups cut Asparagus
- 1 cup julienne assorted peppers
- ¼ cup water
- 2 Tbsp Aji Mirin
- 3 Tbsp Tamari (more to taste)
- 1 Tbsp dark Toasted Sesame Oil
- 1 tsp hot sesame oil
- 1 can organic butter beans
- 2 cups cooked pasta (I used brown rice spaghetti)
- ¼ cup chopped cilantro
- In a wok or large sauté pan, sauté onions in the olive oil for 5 minutes. Add the ginger and garlic.
- Snap off bottoms of asparagus spears. Cut Asparagus into 2” pieces on the angle.
- Add the carrots to the onions and cook for 3 minutes.
- Add the Collard greens and the water, and sauté until collards are soft.
- Add the asparagus and peppers, and cook a few minutes. Add the Aji Mirin, and the Tamari, and cook for a few more minutes.
- Add the beans and the pasta, and mix well until hot.
- Add the dark sesame oil and the hot sesame oil. Mix well.
- Add the cilantro. Then, taste and adjust the spices and herbs to your liking.
Recipe by iEatGreen at https://www.ieatgreen.com/spring-pasta-with-butter-beans/
3.5.3226