Rich in proteins and fiber this pasta with rocket pesto and beans is perfect every time.
Making this pasta with rocket pesto is quick and easy. This dish is light but the pesto gives a real kick to its flavor. I’ve discovered it while reading a magazine, and in no time I decided I had to try it.
Pastas like this are a quick fix when you do not want to cook. It’s also a great way to eat beans and add a lot of fibers to your diet.
Pasta with rocket pesto and beans: health facts
Did you know that when you pair pasta with beans and pulses you can get the perfect protein intake? Beans alone and pasta alone do not contain what they call “complete proteins”. However when you pair these two together you get a complete amino acidic profile and a perfect balance. This means that everyone trying to eat more protein, can eat pasta and beans and get all the nutrition the body needs.
This combo (especially when you use cooked pasta that has been cooled down) also provides a huge amount of protein. Especially if compared with a simple pasta dish.
In this recipe you also find tomatoes and pesto that contains garlic, the perfect natural antibiotic and also a super pre-biotic. Do you know what a prebiotic is?
Prebiotics are actually fibers that are “eaten” by the bacteria in our gut. Specific prebiotics can increase the population of good bacteria in our microbiome. This means that when you eat a good fibers you’ll end up with a better health.
Can I use regular pesto? Variations and tips
Sure you can! as always you can use your fantasy to enhance the taste of your recipes. If you cannot find arugula in the store or in your farmers market, you can use regular pesto or make another pesto. Try using carrot greens to make your pesto, it’s really delicious and you will turn a waste into a tasty meal. Moreover, carrot greens contain twice the amount of the good stuff that is in the carrot itself!
You can also prepare you rocket pesto ahead of time and keep it ready in the fridge, as you would with regular pesto. You just need to make sure the pesto is always covered with oil.
Ingredients
- 360gr of short pasta
- a bunch of wild rocket
- 400gr of canned navy or cannellini beans
- 250gr of cherry tomatoes
- 40gr of parmigiano
- 1 spoon of grounded cashews ( you can substitute with almonds, pine nuts or pecans )
- 50ml extra virgin olive oil
- salt and pepper to taste
Method
Step 1
Bring the water to a boil, add 30gr of salt and your favorite short pasta, and cook following the direction on the packet. (Want to know how to cook pasta like an Italian? Check this article)
Step 2
Put in the blender the wild rocket, the almonds, the parmigiano, a little salt and the oil. Liquidize all and set aside. If the pesto is too thick, add a couple of tablespoon of the water in which the pasta is cooking.
Step 2
Drain the navy beans, rinse them and drain them again to eliminate the excess water. Wash the tomatoes and cut them into four wedges. Mix the beans and the tomatoes and add a little salt and pepper to your taste.
Step 3
Drain the pasta and pour it in a large bowl, add the rocket pesto, and the tomatoes and navy beans and toss until the pasta is evenly seasoned. Now it’s ready to be served. You can also decide to prepare it in advance and serve it as a pasta salad.
