375g/12oz fettucine pasta
225g/8oz asparagus, trimmed and cut into 2.5cm/1 inch pieces
225g/8oz french beans, cut into 2.5cm/1 inch pieces
15ml/1tbsp groundnut oil
1 large red chilli, deseeded and finely chopped
1 clove garlic, chopped
2.5cm/1 inch root ginger, chopped
spring onions, chopped
30ml/2tbsp water
30ml/2tbsp shoyu
30ml/2tbsp crunchy peanut butter
15g/1/2 oz basil, torn
15ml/1tbsp toasted sesame oil
25g/1 oz plain peanuts, roasted and chopped
To garnish: extra basil leaves

1. Cook the pasta according to the instructions on the packet, drain and keep warm.
2. Steam the asparagus and green beans for 5 minutes.
3. Heat the oil in a wok and quickly fry the chilli, garlic, ginger and spring onions for 1 minute. Add the asparagus and green beans, mix well and cook for 2 minutes.
4. Cream the water, shoyu and peanut butter together and stir into the vegetables with the basil and sesame oil. Add the warm pasta and toss well to combine. Turn into a serving dish and sprinkle with the peanuts. Garnish with basil leaves and serve.