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Spinach and White Bean Orecchiette

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Spinach and White Bean 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 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
9%
fiber 16g
64%
protein 35g
saturated 5g
25%
sodium 728mg
30%
sugar 4g
trans 0g