Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Burrata & Beans, Pesto Pasta with Seasonal Greens
Ten minutes, mostly assembly. Butter beans and asparagus with lemon peel and garlic, pesto stirred through, burrata torn over.
Imogen Royall
Feeds: 2
10 minutes
Ingredients
- 180g Northern Pasta Casarecce
-
Half a jar Bold Bean co Queen Butter Beans
-
2 Tbsp + more to drizzle Belazu Basil Pesto
-
Small bunch of Asparagus
-
Olive oil
-
1 x Lemon (2 strips of peel + zest)
-
2 x Garlic cloves, finely sliced
-
150g Burrata
Casarecce
From: £4.95
Method
1
Drain and rinse your beans.
2
Set a pan of salted water on to boil.
3
Add your pasta and cook according to the packet instructions, until it has the perfect al dente bite.
4
Using 1tsp of olive oil in a hot frying pan, char your asparagus Once nicely coloured, set to one side.
5
In the same pan, over a medium heat, add a good glug of olive oil, your lemon peel and garlic.
6
Cook for a minute or so until smelling beautiful.
7
Turn the heat to low and tip in your Bold Beans and cover in the beautiful oil.
8
Dollop in your pesto, add in your asparagus and stir carefully. Season with plenty of cracked black pepper.
9
Remove from the heat.
10
Drain your pasta (keeping some of the pasta water to one side) and toss in your pesto-ey beans. Add the pasta water to loosen as needed.
11
Tear in your burrata and fold into the pasta, until just melted.
12
Serve into your pasta bowls.
13
Finish with a flurry of chopped basil, a drizzle of pesto and some grated lemon zest.
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