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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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 notUse 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.
