Fusilli with Pesto, Kale, and Cannellini Beans

Everytime I get back to London I find myself having to whip up a meal using anything I can find in my pantry and freezer. I usually don’t end up with anything too exciting, but this time I made a super easy, wholesome, and delicious plate of pastaΒ requiring very few ingredients! Give it a try and let me know how it goes πŸ™‚

You’ll Need

For one large portion

  • 1/3 can of cannellini beans (drained and rinsed)
  • 150g fusilli
  • 3 tbsp pesto (as this is the main ingredient I suggest going for quality, organic pesto if you can!)
  • 3 handfuls of chopped up kale (I had some left in the freezer)
  • 1 tbsp pine nuts
  • 1 tsp olive oil
  • Black pepper and salt

Steps

  1. Boil the pastaΒ for about 10 minutes.
  2. When itΒ is nearly ready,Β place a pan on medium heat and add in the olive oil and pine nuts. Keep stirring until they become golden brown.
  3. Add in the kale with some black pepper and salt and cook for about 3 minutes until it has wilted down completely.
  4. Add in 2 tbsp of pesto, the cannellini beans, and the fusilliΒ to the pan.
  5. Stir gently to prevent the beans from breaking up. Make sure all of the pasta is covered in pesto (add some more if needed).
  6. When serving, add another tbsp of pesto.

Enjoy!

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Possibly the best gift ever- a big jar of organic pesto from the South of France!

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