Spinach, Pesto and Butter Bean Pasta

Serves 2

About this recipe

An easy pasta to make, made healthier with the addition of high fibre beans, beautiful pea flour pasta and a delicious pesto made with glorious extra virgin olive  oil (I use belazu).

This is my perfect post work meal when I need something that gives a hug. Send a hug to your mate below by tagging them in this dish and find a date to make it with them!

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  • 150g Pea pasta / pasta of your choice (gluten free alternative)
  • 1 tin Butter beans, drained 
  • 200g Baby spinach 
  • 3 tbsp Pesto (vegan/gluten free alternative)
  • Juice and zest of half a lemon 
  • 50g Almonds, toasted and roughly chopped

Begin by putting your pasta on to cook, following the instructions on the back of the packet. Once cooked, drain and leave to cool.

In a non-stick pan, lightly toast the almonds for a few minutes until they start to turn golden. Remove the almonds from the pan and leave to cool. 

While your pasta is cooking, put a large pan on medium heat, add the oil spinach and butter beans and cook until the spinach has just whilted. Stir through the pesto, lemon juice and cooked pasta. 

Finish by topping with the toasted almonds.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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