Spinach, Pesto and Butter Bean Pasta

Spinach, Pesto and Butter Bean Pasta
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Prep: 5 mins Cooks: 13 mins

Ingredients (Serves 2)

Metric
Imperial

  • 150 g wholegrain fusillior pasta of your choice
  • 1 butter beans (can)drained
  • 200 g baby spinach
  • 3 tbsp green pesto
  • 0.5 lemonzest and juice
  • 50 g almondsroughly chopped (toasted)

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!

Prep: 5 mins Cooks: 13 mins

Ingredients (Serves 2)

Metric
Imperial

  • 150 g wholegrain fusillior pasta of your choice
  • 1 butter beans (can)drained
  • 200 g baby spinach
  • 3 tbsp green pesto
  • 0.5 lemonzest and juice
  • 50 g almondsroughly chopped (toasted)

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 wilted. Stir through the pesto, lemon juice and cooked pasta.

Finish by topping with the toasted almonds.

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