These olive green rippled fettuccine are in made from mung beans and come from the same people that make the black bean spaghetti I featured a few weeks back. As these are just made with green mung beans and water they are gluten free.
If you are interested here is a link to this product.
I'm going to keep the sauce very simple and focus on bringing in a bit of colour contrast. Using a base of sage and burnt butter sauce I've incorporated tender cubes of butternut pumpkin and topped it all with flakes of parmesan.
Mung Bean Fettuccine with Pumpkin & Sage Burnt Butter Sauce
Mung Bean Fettuccine
fresh sage leaves
diced butternut pumpkin, steamed until just tender
salt and pepper
Place a generous knob of butter and sage leaves into a skillet and allow to melt under a gentle heat. When the butter is starting to separate and colour, add in the diced pumpkin - season with a little freshly ground salt and pepper. Gently toss it to ensure it is well coated in the sage infused butter and keep it on a low heat until you see the pumpkin just starting to colour.
Remove from the heat and add in the cooked fettucine, carefully folding them through the sauce.
Place the pasta into serving bowls and finish off with a sprinkling of flaked parmesan.
That sweet nutty character of the pumpkin and sage burnt butter sauce worked well with the more austere nature of this type of pasta.