Spring greens and white bean rigatoni
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Spring greens and white bean rigatoni
Make your midweek pasta more filling by bulking it out with tinned pulses – it adds extra fibre too!
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
454Kcal
Fat
12gr
Saturates
3gr
Carbs
60gr
Sugars
6gr
Fibre
14gr
Protein
20gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tbsp olive oil
- 1 leek, sliced
- 2 garlic cloves, sliced
- ½ tsp dried rosemary
- pinch of chilli flakes (optional)
- 125g rigatoni, or other dried pasta
- 300ml vegetable stock (made using ½ stock cube)
- ½ x 400g tin cannellini beans
- 250g spring greens, shredded
- 20g Parmesan*, finely grated
Step by step
- Heat the olive oil in a large saucepan then stir in the leek, garlic, rosemary, chilli flakes (if using) and seasoning. Cover and cook over a medium heat for 5 minutes until starting to soften.
- Cook the pasta in boiling water according to pack instructions, until al dente.
- Add the stock, the drained cannellini beans and spring greens to the leek pan, cover and cook for about 4 minutes or until the greens are wilted.
- Drain the pasta and tip into the pan of greens and beans, with most of the Parmesan. Toss to combine; the pasta should be a little bit brothy.
- Divide between two warm bowls and serve topped with the remaining Parmesan. *Use vegetarian cheese if required.
Waste not
Use the leftover cannellini beans and some of their liquid to make bean houmous; blitz to a purée, adding lemon juice, garlic and tahini to taste.
