Beans and greens. We’ve served this classic pasta sauce with nutritious cannellini beans to up the amount of gut-loving fibre and plant protein. Delicious and good for you too.
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Serves
2
Cavolo Nero
Shallot
Garlic Clove
Cooked White Beans
Parmesan
Chilli Flakes
Serves
2
Cavolo Nero
Shallot
Garlic Clove
Cooked White Beans
Parmesan
Chilli Flakes
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Step 1.
Cut the stems off the cavolo nero. Blanch them in a large pot of boiling water for 30 seconds then drain and blitz in a blender until smooth.
Step 2.
Meanwhile, finely dice your shallot and garlic then add to a large pan with a splash of olive oil set over a medium heat. Fry for about 5 mins until lightly golden.
Step 3.
Pour in the beans with their liquid and simmer for around 5 mins, until most of the liquid has evaporated.
Step 4.
Stir the blended cavolo nero through the beans and leave to simmer for 5 mins until the sauce has thickened.
Step 5.
Grate the Parmesan into the beans then season to taste with salt and pepper.
Step 6.
Divide between bowls and top with a sprinkling of chilli flakes, some extra grated Parmesan and a drizzle of olive oil.
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