Pea runner bean pasta

Pea and Runner Bean pasta

Prep time: 10 mins
Cooking Time: 20 mins

Serves: 4

Season: Autumn

Diet:

Ingredients

• 100g peas, fresh or frozen
• 100g runner beans, diagonally sliced
• 200g fusilli or penne pasta
• 1x 400g can cannellini beans (rinsed and drained) or your own fresh or dried (and soaked) beans
• Juice of 1 lemon
• Pesto
• Salt and pepper

Method

Place the pasta into a large pan and pour over 500ml boiling water, then add the lemon juice and season.

Cover with a lid and bring to the boil. Remove the lid and cook on a high heat for 5 minutes, then add the runner beans and after 2 minutes, add the peas and cook for another 3 minutes.

Remove the pan from the heat and drain away any residual water from the pasta and return to the pan.

Add the cannellini to the pan, stir through with the pesto, and serve immediately.