Greek-style pasta with white beans,
walnuts, spinach and olives
serves 2
A Greek-inspired pasta dish with
white beans, walnuts, Kalamata olives, cherry tomatoes and spinach,
topped with crumbled feta cheese.
6 oz (170g) penne pasta
¾ cup canned cannellini beans — rinsed and drained
2 cups fresh spinach — roughly chopped
1½ cups cherry tomatoes — halved
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic — minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
⅓ cup roughly chopped walnuts (raw or toasted)
8 Kalamata olives — pitted and halved
2½ oz (70g) feta cheese — crumbled
COOK the pasta in a large pot of boiling
water according to package directions, adding the white beans,
spinach and tomatoes in the final 2 minutes of cooking (making sure
to bring the water back to a boil before timing the last 2 minutes).
WHILE the pasta cooks, mix together the olive oil, lemon juice,
garlic, salt, pepper and parsley in a small bowl. DRAIN the pasta,
beans and vegetables, reserving 2 tablespoons of the pasta cooking
water in bottom of the pot. RETURN the pasta, beans and vegetables
to the pot with the dressing and toss gently to mix well. ADD the
walnuts and olives and toss together until combined. SERVE with the
crumbled feta on top.
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