butter bean pesto pasta
Here is a delicious pasta recipe that you can make on a really busy weeknight. It is quick, easy and the whole family will love it!
recipe (serves 2)
ingredients
250g pasta
1/3 cup pepitas
1 clove garlic
400g butterbeans (one can), drained
1 cup parsley
Juice of ½ lemon
1 cup spinach
1 cup mushrooms, finely sliced
1 zucchini, finely sliced
Small handful of chives, finely chopped
Pinch dry chilli flakes
Olive oil
Salt
method
1. On a baking tray, pour the pepitas and the clove of garlic (unpeeled). Roast in 180C oven for 10-15 minutes or until the pepitas are lightly golden.
2. In a non-stick frypan over medium heat, add in a couple of tablespoons of olive oil. When it is warm, add in the mushrooms, zucchini, chives and a pinch of salt and the chilli flakes. Continue to sauté until the vegetables are cooked through and have a beautiful golden colour.
3. Cook the pasta according to packet instructions (make sure to salt the water).
4. To make the pesto, use a food processor or another high-powered blender. Add in the toasted pepitas, peel the roasted garlic and add that in, butterbeans, parsley, lemon juice, spinach, a couple of tablespoons of water and a teaspoon of salt. Blitz until it forms a really creamy sauce.
5. Time to bring it all together! Drain the pasta and pour it back into the saucepan along with the sauteed vegetables and the green creamy sauce. Taste for seasoning and serve with another little sprinkle of chilli flakes on top.
