Serves 6, <30 minutes
This recipe is unique and tasty: a great fusion of an Asian-style stir-fry and Italian spaghetti with olive oil.
3 Tbsp (40 g) olive oil
1 head of broccoli, chopped
1 lb (500 g) of edamame (fresh young soya beans)
½ tsp sea salt
3 medium tomatoes
1 small branch of wild leeks (garlic scapes or green onions)
1 lb (500 g) of your favourite Italian long pasta
fresh or dried chili pepper (to taste)
ground black pepper (to taste)
Heat oil in a large wok over medium-high heat. Cook onion in oil for 1 minute. Stir in broccoli, salt, cover with lid and cook until soft. Stir in edamame. Mix in wild leeks and stir frequently.
Make a quick tomato sauce by mashing the tomatoes with a fork or blender. Season the vegetables with your homemade tomato sauce, salt, chili and ground black pepper to taste.
Meanwhile, cook Italian long pasta in boiling water until al dente. Drain. Toss pasta with vegetables, and serve warm.
Variations: Try quinoa or rice pasta to make this recipe gluten-free