Creamy white bean pesto pasta
SmartPoints® value per serving
Cannellini Beans, cooked
1 can(s), large, drained
Wholewheat Pasta, dry
- 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.