Following the very festive season I felt like I needed to take a break from meat, and was craving some simple, wholesome and vegetarian meals. In particular, cannellini beans. Also, with all the time away the fridge was rather bare. So after a little inspiration from a recipe I found on foodandwine.com I concocted this delicious simple pasta meal.
It was ready in 20 minutes and made a fantastic lunch cold the next day.
I've been enjoying my new food processor and am interested to dabble with other pesto/sauce recipes, so please feel free to suggest other ideas.
You could also make this meal vegan by omitting the feta, or gluten free by using gluten free pasta.
Ingredients
- 150g baby spinach
- 1 can cannellini beans
- 2 clove garlic
- juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp dried oregano
- salt and pepper to taste
- 400g dried spaghetti
- 2 tomatoes
- 200g feta
- ¼ c pumpkin seeds
Method
- Place spinach and peeled and roughly chopped garlic in food processor. Pour boiling water over the spinach, leave for 1 minute, then pour out water, squeezing out most of the excess.
- Add drained and rinsed cannellini beans with lemon juice, olive oil and oregano. Blend until smooth. Add salt and pepper to taste.
- Boil spaghetti in salted water according to packet directions. Meanwhile, heat a dry pan and toast pumpkin seeds until some begin to pop.
- Drain pasta and toss through pesto. Divide pasta among four bowls. Sprinkle with diced tomato, crumbled feta and pumpkin seeds on top. Finally drizzle with more olive oil and salt and pepper.
Thank you for reading my recipes.
Stef
x
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