Save to your scrapbook
Cannellini bean, pea & watercress pasta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Mixed grain penne includes quinoa and buckwheat as well as traditional wheat. Add cannellini beans and some green veg, and you’ve got a delicious dish that’s also rich in fibre. Use pecorino if you’re not vegetarian or replace the cheese with 1 tbsp nutritional yeast for vegans.
150g frozen petits pois
180g mixed grain penne
100g pack watercress, woody stalks removed
400g can cannellini beans, drained and rinsed
½ unwaxed lemon, zest and juice
1 clove garlic, crushed
10g Italian vegetarian hard cheese, finely grated
1. Put a large pan of salted water on to boil. Cook the peas for 3 minutes, then scoop out with a slotted spoon. Add the pasta; cook according to the pack instructions. Meanwhile, put ½ the peas in a blender with ½ the watercress, ½ the cannellini beans, the lemon zest and juice, garlic and ½ the cheese. Whizz until smooth; season.
2. Drain the pasta and tip back into the pan, then stir in the puréed pea mixture. Mix through the remaining peas, watercress and beans. Heat through for 1-2 minutes, then season. Divide between 2 plates and serve scattered with the remaining cheese.
Typical values per serving:
2 of your 5 a day
This recipe was first published in Wed May 05 15:52:27 BST 2021.
Average user rating