Ingredients

1 medium leek, halved and shredded
1 medium red bell pepper, halved and thinly sliced
1 medium green bell pepper, halved and thinly sliced
1 medium orange bell pepper, halved and thinly sliced
8 baby corn, halved lengthwise
1/2 cup broccoli florets
4 Tbsp fava beans
2 Tbsp pitted black olives, whole
3/4 cup dry white wine
3 garlic cloves, peeled and crushed
4 Tbsp olive oil
1 Tbsp walnut oil
3 Tbsp fresh mixed herbs, chopped
1 tsp dried chile peppers, chopped
1 cup spaghettini

Method

  1. Place all of the prepared vegetables in a shallow glass dish.
  2. Mix the remaining ingredients together, except the spaghettini, and pour over the vegetables. Cover and leave to marinate for 2 hours, turning occasionally.
  3. Remove the vegetables and marinade from the dish and transfer to a wax paper-lined steamer tier.
  4. Bring salted water to a boil in the base of the steamer and add the pasta. Place the vegetables over the top, cover with a tight-fitting lid and steam for 10 minutes or until the pasta and vegetables are cooked. Check the pasta before 10 minutes if you prefer a firmer texture.
  5. Drain the pasta and place in a warm serving bowl. Spoon the vegetables on top, season, and serve immediately.

Makes 4 servings.

Source: Steam Cuisine

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