Spinach and White Bean Orecchiette

Informations supplémentaires

30 min. | 709 kcal | easy | Needs a blender, Even better the next day, Vegetarian | Printable version

1. Setup Chop the garlic. Zest the lemon and cut it in half. Separate the basil leaves from the stems.

2. Cook the pasta and the spinach Bring a pot of salted water to a boil. Add the orecchiette and cook for 6-8 minutes. Add spinach and cook another 1-2 minutes. Before draining, reserve about 1 cup of the pasta cooking water. Drain and reserve.

3. Make the panko garnish In a pan over medium-high heat, add 1 ^2P | 2 ^3P tbsp of butter. Add the panko and cook for 3-4 minutes or until 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 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 white beans. In a pan over medium-high heat, add a drizzle of olive oil. Add white beans and cook 1-2 minutes. Add the pasta, the spinach, the sauce and a little of 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

150gBaby Spinach

2unitGarlic Clove(s)

60gGrana Padano Cheese

60mlPanko 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

fiber 16g

64%

protein 35g

saturated 5g

25%

sodium 728mg

30%

sugar 4g

trans 0g