FreeFrom Mange Touts (Snow Peas) with Fusilli with Wasabe and Watercress Sauce
Wasabe is that green, innocent-looking-but-oh-so-hot horseradish dipping sauce that accompanies most Japanese dishes. You can buy it in tubes in most good delicatessens. If you cannot find it anywhere you could substitute about the same quantity of grated horseradish. The dish works equally well hot or cold.
4 tbsp olive oil
Heat the oil in a heavy pan and add the onions. Cook gently for 2–3 minutes while you chop the watercress, including the stalks but reserving a few leaves to chop to decorate the dish. Add the watercress to the onions, cover the pan and sweat for 8–10 minutes or until both vegetables are soft. Roughly chop the mushrooms.
Good Source of: Vitamin B1,B2, B6, niacin, zinc,