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Photo of Creamy white bean pesto pasta by WW

Creamy white bean pesto pasta

3 - 9
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

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

  1. 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.
  2. 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.
  3. 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.

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