Pesto and Bean Pasta
Ingredients
- 1/2 onion small dice
- 1 large clove garlic minced
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 8 spears asparagus (cut in 1 inch pieces)
- 1 cup frozen peas
- 1 1/2 cups canned navy beans (rinsed)
- 2 cups wild spinach
- Handful micro greens
- 3/4 cup homemade pesto (cilantro, dill, parsley)
- 1 bag mezzi rigatoni
- 1/2 cup hot pasta water
- Parmesan
Preparation
Cook the mezzi rigatoni according to package instructions, reserving 1/2 cup of pasta water.
In a skillet, sauté the onion, chili flakes, and garlic in olive oil until fragrant.
Add the asparagus and sauté for several minutes.
Add a splash of the reserved pasta water.
Toss in the peas, spinach, and navy beans, and sauté for two minutes.
Add the pesto and the cooked pasta, and toss to combine.
Add the remaining pasta water, micro greens, and Parmesan cheese.
Season with salt and cracked pepper, and toss again.
Serve immediately in a bowl with extra cheese.
