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Cannellini bean, pea & watercress pasta
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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 May 2021.