Spring Spaghetti


  • 300 g
    dried spaghetti
  • 1 cup
    shelled and skinned broad beans
  • 1/2 cup
    frozen peas
  • 2 tsp
    MAGGI Green Herb Stock Powder
  • 1/2 cup
    chopped fresh basil
  • 4 tbsp
    shaved parmesan cheese

How to Cook

Prep Time: 15 minutes | Cooking Time: 15 minutes
  1. Cook spaghetti following packet directions.  Keep warm.  Reserve 1 cup cooking liquid before draining.

  2. In a medium saucepan bring reserved liquid to the boil.  Add broad beans and peas and cook until bright green and just tender.

  3. Fold vegetables mixture through pasta with Green Herb Stock Powder and basil.  Serve with shaved parmesan cheese.