Bean and leek risoni
This vegetarian pasta dish makes a fantastic quick dinner and is also great for the lunchbox.
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 www.nzwomansweeklyfood.co.nz.
Ingredients
- 375 grams (12 ounces) risoni pasta
- 2 tablespoons olive oil
- 1 medium leek (350g), sliced thinly
- 1 clove garlic, crushed
- 1/2 cup (125ml) dry white wine
- 400 grams (12½ ounces) canned borlotti beans, rinsed, drained
- 400 grams (12½ ounces) canned butter beans, rinsed, drained
- 1 cup (250ml) vegetable stock
- 300 grams (9½ ounces) fresh green beans, chopped coarsely
- 1 tablespoon finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1/2 cup torn fresh flat-leaf parsley
- 1/3 cup (25g) finely grated parmesan
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