Directions
Mung Bean Fettuccine in Pesto Sauce:
1 pack of Explore Asian mung bean fettuccine 50g butter or margarine.
2 tbsp sifted flour.
2 cups milk.
100 g grated yellow cheese.
3-4 tbsp pesto garlic.
Salt and pepper.
Cooking instructions:
Boil 8 cups of water, add fettuccine and simmer gently for 6-8 minutes or until cooked through. Immediately rinse under cold running water. In a separate saucepan, melt the butter then remove saucepan from heat, add flour and stir continuously until mixture becomes smooth. Slowly add the milk and continue to mix return saucepan to a low flame and cook until mixture is thick.
Add cheese, pesto and spices.
Mix the sauce with the fettuccine and serve.

Safety Warning
Manufactured in a plant that processes soybean and other beans.