Green and White Bean Pasta Salad from Vegan(ish) by Jack Monroe
This delicious, protein-packed dish is ideal warm or cold, making it perfect for porting about to work or play. Enjoy for lunch or as an al fresco dinner on a summer’s evening.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Colander
Ingredients
- 200 g green beans, fresh or frozen
- 150 g petits pois, fresh or frozen
- 1 × 400 g tin of cannellini beans
- A few handfuls of kale or spinach leaves
- 2 fat cloves of garlic
- 200 g small pasta shapes
- ¼ tsp paprika
- 2 tbsp lemon juice, bottled or fresh
- 3 tbsp light cooking oil
- A handful of fresh mint or basil leaves
- A pinch of salt and a good grind of black pepper
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