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Spinach and White Beans Orecchiette

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Spinach and White Beans Orecchiette

with pesto and grana padano cheese

Informations supplémentaires
30 min. | 709 kcal | easy | Vegetarian, Needs a blender, Even better the next day | Printable version
1. Setup Chop the garlic. Zest the lemon and cut it in half. Separate the basil leaves from their stems.
2. Cook the pasta and the spinach Bring a pot of salted water to a boil. Add the pasta and cook for 8-11 minutes until tender. Add half of the spinach and cook for another 1-2 minutes. Before draining, set aside 1/3 2P | 1/2 3P cup of the pasta cooking water. Drain and reserve.
3. Make the panko garnish Heat a drizzle of oil in a pan over medium-high heat. Add the panko and cook for 3-4 minutes or until it is golden and crispy. Remove and set aside.
4. Make the sauce In a blender or using an immersion blender, make a sauce with the basil, the rest of the spinach, the garlic, the lemon zest , the juice of half a lemon, the chilli flakes to taste (caution! spicy), half of the grana padano and 60 2P | 90 3P ml of olive oil. Mix well, season with salt and pepper.
5. Assemble Drain and rinse the can of white beans. In a pan, over medium-high heat, add a drizzle of olive oil. Add the white beans and cook for 1-2 minutes. Add the pasta, the spinach, the sauce and the pasta cooking water. Mix well and cook for 1-2 minutes. Season with salt and pepper.
6. Plate your dish Garnish the pasta with the panko and the rest of the grana padano. Bon appétit!
200gOrecchiette
400mlWhite Kidney Beans
100gBaby Spinach
2unitGarlic Clove(s)
60gGrana Padano Cheese
40gPanko Breadcrumbs
1unitBasil
2gChili Flakes
1unitLemon
What you need Pot, Strainer, Pan, Bowl, Immersion blender.
709 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 117g
39%
fat 12g
18%
cholesterol 26mg
9%
fiber 16g
64%
protein 35g
saturated 5g
25%
sodium 728mg
30%
sugar 4g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg