Quick cook dinner, fast carb: this is a wonderful technique to replace pesto pasta, with sharp feta and lemon alongside the contemporary basil pesto and cream cheese sauce. Cannellini beans and kale add texture, and so they’re good for you, too, making this a profitable dish throughout. You possibly can simply substitute the kale for swiss chard or spinach, if that’s what you could have within the fridge, whereas haricot beans work nicely, too – use contemporary pesto from the grocery store chiller counter to elevate the flavour.
Inexperienced linguine with kale, cannellini beans and feta
Prep 5 min
Prepare dinner 12-13 min
Serves 2
180-200g dried linguine
Salt
150g kale, trimmed and finely sliced
1 x 400g tin cannellini beans, drained and rinsed
140g contemporary, chilled basil pesto
100g cream cheese
Juice of 1 lemon
100g feta, crumbled
1 handful toasted hazelnuts, roughly chopped
Deliver a pan of salted water to a boil, then add the linguine and cook dinner for 10-12 minutes, or till it’s carried out to your liking. Add the sliced kale after 9 minutes, and the beans simply earlier than you drain the pasta, so that they heat by way of.
Drain the pasta, kale and beans, reserving mugful of the cooking water. Return the pasta, kale and beans to the pan, and add the pesto, cream cheese and lemon juice, and blend nicely, including the reserved pasta water as wanted to create a clean sauce. Modify the salt and lemon juice to style, and serve instantly in warmed bowls topped with the crumbled feta and toasted hazelnuts.
