Name: Creamy white bean pesto pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 can(s), large, drained Cannellini Beans, cooked; 2 clove(s) Garlic; 70 g Spinach; 2 tablespoons Basil, fresh; 1 medium Lemon(s); 40 g Hazelnuts; 1 tablespoons Rapeseed Oil; 2 medium Courgette; 200 g Wholewheat Pasta, dry; 150 g Green Beans

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Ingredients

Cannellini Beans, cooked

1 can(s), large, drained

Garlic

2 clove(s)

Spinach

70 g

Basil, fresh

2 tablespoons

Lemon(s)

1 medium

Hazelnuts

40 g

Rapeseed Oil

1 tablespoons

Courgette

2 medium

Wholewheat Pasta, dry

200 g

Green Beans

150 g

Instructions

Put the rinsed and drained beans, pressed garlic, 35g spinach, basil, grated lemon zest, nuts and oil in a food processor and blitz. Season to taste.
Wash the courgette and cut them into spirals with the spiralizer, or using a vegetable peeler, peel the courgette into long ribbons, then cut into long strips.
Cook the pasta according to pack instructions. When 1 minute remains, add the green beans. Pour off the water, reserving 1-2 mugfuls. Mix the bean pesto into the pasta, add in some of the pasta water, along with the green beans, courgette and the remaining spinach and heat through.

Creamy white bean pesto pasta

Ingredients

Instructions

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