Kitchen Cupboard Pasta

Pasta Saturdays. This is what it’s all about. After a whole week of slaving away doing whatever you’re doing, you deserve this. It’s pasta, and it’s delicious in all forms.

But busy bees don’t always have a million years to create a tasty pasta dish from scratch. Imagine all of the flour, the time, the mess! More importantly, what would a busy bee do when a pasta fiend of a friend (and a hungry one at that) is moments away from their door? Panic!!

Just kidding. They’d consult their kitchen cupboards and pantry. Farro pasta (because I’m especially fond of it), black eyed beans, spinach, pesto and pecan nuts. It’s all good, quick and delicious.

Ingredients:

  • 200g small shelled pasta, like conchigliette or orecchiette
  • 200g tinned black eyed peas, drained and rinsed
  • 60g pecan nuts, roughly chopped
  • 200g fresh spinach
  • 2 tablespoons of pesto, store bought or homemade
  • Juice of half a lemon
  • Salt
  • Freshly ground black pepper

Method:

Cook the pasta according to instructions, reserving around 3-4 tablespoons of the cooking water.

Heat a large (and dry) frying pan over a medium heat, and lightly toast half of your pecans – around 5 minutes. Next add the cooked pasta, black eyed beans, reserved cooking water and pesto, mixing well. Remove the pan from the heat and stir in the spinach until welted.

Season to taste and squeeze in some lemon juice.

Serve with the remaining pecans.

Serves 2-3

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