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Watercress & butter bean pasta
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150g Wholewheat Penne
100g bag watercress
100g essential Waitrose Italian Ricotta
200g can essential
Waitrose Butter Beans, drained and rinsed (selected stores)
50ml essential Waitrose
Semi Skimmed Milk
25g toasted pine nuts
1. Cook the pasta in boiling water for 11-13 minutes until tender. Drain and return to the pan.
2. Meanwhile, place the watercress, ricotta, butter beans and milk in a food processor and blitz until a coarse paste is formed.
3. Season well and stir into the pasta, along with the pine nuts, and heat through.
1 of your 5 a day
source of fibre
Typical values per serving:
This recipe was first published in January 2016.