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 pasta according to package instructions and reserve 1/2 cup pasta water.
In a skillet, heat olive oil over medium heat and add onion, garlic, and chili flakes; sauté for a few minutes.
Add asparagus and sauté for several minutes.
Add a splash of pasta water.
Toss in peas and spinach; sauté for two minutes.
Add pesto and cooked pasta; toss to combine.
Add remaining pasta water, micro greens, and Parmesan cheese.
Season with salt and cracked pepper; toss again.
Serve immediately in a bowl with extra cheese.
Tips
Serve immediately for the best texture and flavor.
