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Monday, July 15, 2024

Rukmini Iyer’s fast and simple recipe for inexperienced linguine with kale, beans and feta | Pasta

Quick cook dinner, fast carb: this is a superb strategy to replace pesto pasta, with sharp feta and lemon alongside the recent basil pesto and cream cheese sauce. Cannellini beans and kale add texture, they usually’re good for you, too, making this a successful dish throughout. You possibly can simply substitute the kale for swiss chard or spinach, if that’s what you will have within the fridge, whereas haricot beans work nicely, too – use recent pesto from the grocery store chiller counter to raise the flavour.

Inexperienced linguine with kale, cannellini beans and feta

Prep 5 min
Prepare dinner 12-13 min
Serves 2

180-200g dried linguine

150g kale
, trimmed and finely sliced
1 x 400g tin cannellini beans, drained and rinsed
140g recent, chilled basil pesto
100g cream cheese

Juice of 1 lemon
100g feta, crumbled
1 handful toasted hazelnuts, roughly chopped

Carry a pan of salted water to a boil, then add the linguine and cook dinner for 10-12 minutes, or till it’s accomplished to your liking. Add the sliced kale after 9 minutes, and the beans simply earlier than you drain the pasta, in order that they heat by.

Drain the pasta, kale and beans, reserving a very good 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.

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