At my fastest, I have whipped this up in eight minutes from start to finish with a freshly boiled kettle, but it usually takes around ten without some degree of organization. You’ll need the smallest pasta you can find – I use the tiny stars, which are sometimes in the baby food aisle of the supermarket instead of with the regularsized pasta. Like most recipes, this benefits from being allowed to cool and rest for a while after cooking, but it’s fine to eat straight away if you’re in a hurry.
Fill your kettle and pop it on to boil.
Measure the onion and pasta into a large nonstick pan, preferably one with a lid. Drain the beans and add them to the pan. Finely chop the parsley or basil and scatter in, along with the garlic paste. By this time, your kettle should have boiled.
Stir intermittently every couple of minutes to break up the spinach and mix everything together. When the pasta and veg are cooked, remove from the heat and add lemon juice and pepper to taste. Stir well, and serve.
Will keep in the fridge for up to 3 days, cooled and stored in a clean airtight jar or container. Can be frozen for up to 3 months; defrost completely in the fridge before heating through to serve.
© Jack Monroe, 2020