Pesto cannellini bean pasta

Hi friends!

I’m back at uni again this week. I’m already wondering what I’ve got myself into. My week involved getting another nasty injection, going to the wrong lecture and a rather gruesome rat dissection. So, to forget about all that and set the tone for the weekend we are taking a trip to Italia today. You need to try this recipe!

I have recently discovered the magic of beans (more on this later.) They add such an awesome texture to a dish as well as packing in some protein. If you have been hesitant to try them, I recommend starting off with cannellini beans as they are milder and have a more familiar taste and texture.

If you have no idea what to do with your beans…well I’ve got that covered too…

Pesto cannellini bean pasta:

• 1 can cannelini beans, drained and rinsed
• 1 1/2 Tbsp basil pesto
• 1/2 tsp crushed garlic
• parmesan cheese
• 1 c wholemeal pasta

Cook pasta following the directions on the packet.

Put 1 tsp oil in a pan then drop in the beans and garlic. Add pesto and a spoonful of water. Stir until beans are nicely coated.

Remove from heat. Once pasta is cooked, drain away the water. Add pasta to the beans. Serve on a bed of spinach and top with the cheese.

It’s such a simple and quick meal to whip up for lunch or a rushed weeknight. Bonus…it would be perfect for Meat-free Monday!

Have a wonderful weekend.