Mung and Green Bean Penne

Mung beans are a nutritious and high-protein bean often used in Indian cuisine. They have a nutty and fresh flavor and taste great with salads and even pastas, such as with this dish.

Mung and Green Bean Penne

1 cup mung beans, sprouted overnight and cooked
1 pound whole wheat penne
2 cups green beans, ends trimmed and cut in half
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup parmesan cheese, grated
1/2 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black pepper
1 dried bay leaf
salt
1 small bunch parsley, chopped

Cook pasta until al dente.

Meanwhile, saute garlic and green beans in olive oil for 2 minutes over medium heat. Then, add white wine, thyme, bay leaf, black pepper, paprika, salt, and 1/2 of the parsley. Cook until all the liquid simmers away. Remove the bay leaf. Next, toss this with the pasta and remaining parsley and mung beans. Serve individual portions with grated cheese and drizzled olive oil.

Serves approximately 5.