YOUR SOLIN GENERATED RECIPE
Feta Fettuccini with Pomegranate French Beans
Sautéed French beans and mung bean fettuccini tossed in a bright lemon-garlic sauce, topped with creamy feta and vibrant, popping pomegranate seeds.
INGREDIENTS
7 oz Mung bean fettuccini
1 cup French beans
3 oz Feta cheese
0.25 cup Pomegranate seeds
0.5 tbsp Olive oil
2 cloves Garlic
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the mung bean fettuccini according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic and French beans until the beans are tender-crisp.
Reserve a small splash of pasta water, then drain the fettuccini and add it to the skillet with the French beans.
Stir in the lemon juice, sea salt, and black pepper, adding the reserved pasta water as needed to create a light sauce that coats the noodles.
Transfer the mixture to a plate and top with the crumbled feta cheese, pomegranate seeds, and fresh parsley before serving.