A food processor or blender makes it easy, but you can simply chop the herbs and capers up very finely and mix them through the remaining sauce ingredients. Add other green vegetables to the cooking pasta like asparagus and broccolini 3 minutes before the end of cooking time.

Serves 4
Preparation time: 20 mins
Cooking time: 15 mins

350 g (12 oz) dried pasta (spaghetti or your favourite pasta shape)
150 g (5 oz)  green beans, trimmed, sliced into 3–4 cm lengths.
1 cup firmly packed parsley leaves
¼ cup roughly chopped mint or dill
1 tablespoon capers, rinsed
¼ cup olive oil plus 1 tablespoon extra
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, peeled and crushed

Cook the pasta in a large saucepan of boiling water until al dente following the directions on the packet. In the last 2 minutes of cooking time, add the green beans.

Drain and tip the beans and pasta back into the saucepan. Cover to keep warm. While the pasta is cooking, make the herb and caper sauce and cook the marinara mix.

Blitz the herbs and capers in a food processor or blender for a few seconds until well chopped then add ¼ cup of olive oil, lemon juice and mustard, season to taste with freshly ground black pepper and puree. Tip the sauce into a bowl until ready to use.

Sauté the garlic in the extra tablespoon of olive oil in a large frying pan for a few seconds. Add the seafood marinara mix and cook, stirring continuously, for 3 minutes or until done.

Tip the seafood into the pasta (scraping any bits off the bottom of the pan) along with the herb sauce, toss to combine well and serve immediately.