Green and White Bean Pasta Salad

Name: Green and White Bean Pasta Salad
Yield: Serves 4
Ingredients: 2 fat cloves of garlic; A pinch of salt and a good grind of black pepper; 3 tbsp light cooking oil; 200 g small pasta shapes; ¼ tsp paprika; 150 g petits pois, fresh or frozen; A few handfuls of kale or spinach leaves; 200 g green beans, fresh or frozen; A handful of fresh mint or basil leaves; 1 × 400 g tin of cannellini beans; 2 tbsp lemon juice, bottled or fresh

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

This delicious, protein-packed dish is ideal warm or cold, making it perfect for porting about to work or play. Enjoy for lunch or as an al fresco dinner on a summer’s evening.

Ingredients

200 g small pasta shapes
200 g green beans, fresh or frozen

Side dish
Lunch
Vegan
Summer

Method

Bring a medium-sized pan of salted water to the boil. Add the pasta and reduce to a simmer. Cook according to the packet instructions, usually 8–10 minutes, until soft but not falling apart. Halfway through, add the green beans and peas to the pan. Drain the cannellini beans, reserving the liquid (for aquafaba), and add to the pan