Looking for a quick spring / summer pasta for lunch? This one is one of my creative recipes. All you need is a previously cooked and frozen beans and you will be able to make this within the pasta cooking time which is usually from 8 / 12 minutes. If already had fresh pasta you will be able to make this in few minutes.
I hope you enjoy this inspiration which is a reminder to use more beans in our daily foods. Enjoy it!
Ingredients
Bunch of green beans (already boiled or frozen)
A handful of red / kidney beans (already boiled or frozen)
2 1/2 tablespoons pesto
100 ml heavy cream
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 package pasta
Basil and walnuts for garnish
Salt to taste ground black pepper to taste
Method
Boil until cooked the green and red beans each on a pan. ( I usually cook them ahead and keep them frozen until needed).
Cook the pasta as written in the package.
While the pasta is cooking, on a medium heat add the oil to a pan. Then add the beans, the cream, salt, pepper and the pesto. Blend very well and let cook for about 5 minutes on medium heat.
Once the pasta is ready, filter it from water totally and add it to the batter in the pan. Blend it well in low heat and then move it to the serving plates.
Garnish with parmesan cheese, basil and walnuts.
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