Pestonudeln mit Spinat

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Zutaten

4 Portionen

400 g
400 g
400 g
400 g Tagliatelle
Kirschtomaten
Cannellini beans (canned)
Spinach 1 TBL sp
2 EL
4 Zehen
50 g Dried basil
Margarine
Knoblauch
Parmesan (optional)

Tip

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

Vorbereitung

5 min

1. Knoblauch fein hacken
2. Grate parmesan

Kochen

15 min

Nudeln kochen

~8 Min

In the meantime, sauté garlic

medium/low heat ~2 min

Add tomatoes and dried basil

auf mittlerer/hoher Hitze, mit Salz unf Pfeffer würzen ~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 

umrühren ~1 Min

Serve with parmesan on top

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