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Tuscan-Inspired Bean Pasta
with Chili Flakes and Lemon Zest
The cannellini bean, an Italian favourite, is made for pasta with its creamy, fluffy interior! Chili flakes, garlic, spinach and roasted tomatoes fill every other nook and cranny of this Tuscan-inspired pasta dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
398 mL
Cannellini Beans
170 g
Rigatoni
(Contains Wheat)
1 unit
Lemon
227 g
Baby Tomatoes
2 unit
Garlic, cloves
113 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Basil
1 tsp
Chili Flakes
113 g
Yellow Onion
½ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop spinach. Peel, then cut onion into 1/4-inch pieces. Thinly slice basil. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Drain and rinse beans.
Add tomatoes, 1/4 tsp lemon zest and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tomatoes burst, 12-15 min.
Meanhwhile, add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, garlic and 1/2 tsp lemon zest (dbl for 4 ppl). Cook, stirring occasionally, until onions soften, 3-4 min. Remove the pan from the heat, then add half the basil and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine.
Add reserved pasta water, beans, sun-dried tomato pesto, onion mixture and spinach to the pot wit rigatoni. Toss until spinach wilts and rigatoni is coated, 1-2 min. Season with salt and pepper, to taste.
Divide pasta between plates. Top with the roasted tomatoes. Sprinkle Parmesan and remaining basil over top. Sprinkle with chili flakes, if desired.
