Cannellini bean and farfalle pasta
recipe
Cannellini bean and farfalle pasta
1 commentIngredients
1 410g tin cannellini beans, drained - 1 290g tin sliced button mushrooms, drained
- 500g easy cook farfalle pasta
- 1 tbsp olive oil
- 1 tbsp green pesto
- 1 finely chopped red onion
- 2 finely chopped courgettes
- 1 chicken or vegetable stock cube
- Water to cover
Serves:
4
Directions
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- Add the olive oil, onion and courgettes to a large, heated pan and cook for a minute. Add the mushrooms and stir together. Cook for a further two minutes, then add the cannellini beans and pesto and mix together.
- Crumble a stock cube into the pan, add the pasta and give all the ingredients a good stir.
- Add enough water to just cover the dry ingredients and simmer for minutes, stirring occasionally. The liquid will thicken to a sauce as the pasta cooks.
Source: Canned Food UK
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