Foodwitch’s Blog

Ribbons of pasta, beans, red peppers and onions wrapped in a sun-dried tomato pesto sauce finished with pine nuts, parmesan and fresh flat leaf parsley.

Serves 2 :: Ready in 10 minutes :: 480 calories per serving :: One-Off Wonder :: Easy Freezy Ready Meal :: Lazy Leftovers

Italian Bean Pesto Tagliatelli

Ingredients:

1 Red Pepper
1 Onion
1/2 Can of Red Kidney Beans (200g)
1 tsp Dried Oregano
8 tsp Red Pesto
2 tbsp Olive Oil
170g Tagliatelli Pasta
2 tbsp Parmesan Cheese (or vegetarian cheese alternative)
5g Pine Nuts
1 tbsp Fresh Flat Leaf Parsley

Directions:

1. Boil a kettle of water and cook the pasta as per packet instructions then drain (6 mins).

2. Chop the onion and fry it gently in the olive oil while you finely slice the red pepper and add this to the pan. Cook till soft (5 mins).

3. Meanwhile, chop the flat leaf parsley and make a few shavings of parmesan cheese and get your serving plates ready.

4. Add 2 small handfuls of pine nuts per person to a non-stick frying pan on a very low heat and toast lightly, constantly shaking the pan so they don’t burn (2-3 minutes). Then turn the pan off.

5. Add the beans, oregano and the pesto to the softened vegetables and warm through (2 mins). Then add the cooked pasta (reserve some pasta liquid to loosen the sauce if need be). Serve with the pine nuts, parsley and parmesan scattered on top.