Creamy white bean pesto pasta
8
Points®
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 tablespoon(s)
Lemon
1 medium
Hazelnuts
40 g
Rapeseed Oil
1 tablespoon(s)
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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