This is the pasta week. For Meeta’s Monthly Mingle I prepared an Asparagus Cream Pasta and two days later I prepared the
Beany pasta pot
My son was very happy! I have to admit, that the following recipe was only the inspiration for that dish. I had left-over borlotti beans in tomato sauce. I fried an onion with the apple and turned all together with penne into the pasta dish. Simple and delicious!
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Beany pasta pot |
| Categories: | Pasta |
| Yield: | 4 Servings |
Ingredients
| 1 | tablesp. | Sunflower oil | |
| 1 | Onion, finely chopped | ||
| 1 | large | Apple, cored and chopped | |
| 410 | grams | Tin chopped tomatoes with garlic and herbs | |
| 300 | ml | Carton passata | |
| 290 | grams | Tin borlotti beans, drained and rinsed | |
| 3 | tablesp. | Red pesto | |
| 300 | grams | Leftover cooked pasta | |
| Or | |||
| 220 | grams | Pack ready-to-use pasta |
Source
| Good Food magazine, April 2006 |
| Edited *RK* 05/09/2007 by | |
| Ulrike Westphal |
Directions
1. Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.
2. Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.
:Nutrition per serving:233 kcalories, protein 10g, carbohydrate 35g, fat 7g, saturated fat 2g, fibre 5g, sugar 11g, salt 0.94g
:Easily doubled
:Easy
:Prep 5 mins
:Cook 15 mins
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