Spinach Pesto

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Ingredients

4 servings

400 g
400 g
400 g
400 g Tagliatelle
Cherry tomatoes
Cannellini beans (canned)
Spinach 1 TBL sp
2 TBL sp
4 cloves
50 g Dried basil
Margarine
Garlic
Parmesan (optional)

Tip

The longer you cook the beans, the better the starch develops the right texture to fit this Italian pasta.

Prep

5 min

1. Mince garlic
2. Grate parmesan

Cook

15 min

Cook pasta

~8 min

In the meantime, sauté garlic

medium/low heat ~2 min

Add tomatoes and dried basil

medium/high heat, season with salt and pepper ~3 min

Add spinach and cannellini beans

drain before adding, stir until the spinach has wilted
taste and add more salt and pepper if needed ~8 min

Add cooked pasta and margarine 

stir ~1 min

Serve with parmesan on top

This recipe is inspired by Budget Bytes’ Tuscan White Bean Pasta.