Green bean, tomato, spinach and feta pasta
- August 2004
- Serves 4
- Hands on time 25 mins
This recipe for pasta with green beans, tomato, spinach and feta is fresh, light and easy. Ready in under 30 minutes, it’s a perfect midweek supper.
For something more challenging, why not try this roasted vegetable and goat’s cheese lasagne.
- Vegetarian recipes
- 33g (9.2g saturated)
- 102g (9.3g sugars)
- 25g pine nuts
- 100g fine green beans, trimmed
- 250g dried pasta, such as conchiglie (shell)
- 100g baby spinach leaves
- 150g cherry tomatoes, halved
- 3 tbsp ready-made balsamic vinegar and olive oil dressing
- 100g feta
- Small handful fresh basil leaves
- In a large saucepan, dry-fry the pine nuts for 1-2 minutes, until golden. Remove and set aside. Using the same pan, fill with cold water and bring to the boil. Add the beans and blanch for 2 minutes. Remove with a slotted spoon, and refresh under cold running water – this will help them keep their bright green colour. Set aside.
- Add the pasta and a pinch of salt to the boiling water and cook according to packet instructions. Drain and briefly run under cold running water to cool slightly, then return to the pan.
- Put the spinach leaves in a colander and pour over a kettle of boiling water to wilt them. Refresh under cold running water, then squeeze out as much excess water as you can. Toss the spinach through the pasta, then add the beans, tomatoes and dressing. Season. Divide between 2 bowls. Sprinkle with toasted nuts and crumble over the feta. Scatter with basil leaves to serve.
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