Pasta with rocket pesto and beans
A very versatile dish, this pasta with rocket pesto and beans is easy to make and can be eaten warm or served cold as pasta salad. Ideal for your lunch box! Rich in vegetables, protein and good fats.
Servings 4
Ingredients
- 380 gr of short pasta
- a bunch of wild rocket
- 400 gr of canned navy or cannellini beans
- 250 gr of cherry tomatoes
- 40 gr of parmigiano
- 30 gr nuts of choice you can use almonds, pine nuts, pecans or cashews
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Bring the water to a boil, add 30gr of salt and your favorite short pasta, and cook following the direction on the packet.
- Put in the blender the wild rocket, the almonds, the parmigiano, a little salt and the oil. Blend well all and set aside. If the pesto is too thick, add a couple of tablespoon of the water in which the pasta is cooking.
- Drain the beans, rinse them and drain them again to eliminate the excess water. Wash the tomatoes and cut them into four wedges.
- Into a large bowl put the rocket pesto, the tomatoes and navy beans and adjust saltiness to your taste.
- Once the pasta is cooked drain it well. And add it to the bowl with the pesto.
- 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.
