Spring greens and white bean rigatoni recipe
This easy pasta recipe is packed with spring greens and can be bulked out with tinned pulses making it the perfect midweek meal
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Wooden spoon
- Grater
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
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