INGREDIENTS:
3 cups baby spinach, washed and stalks removed
300g can Edgell Butter Beans,
drained reserving 1 tablespoon liquid
¼ cup grated parmesan cheese
¼ cup cashew nuts
4 cups spiral pasta, cooked following packet directions
Cherry tomatoes and shredded baby spinach leaves for garnish
METHOD: 1. Place spinach into food processor with drained Edgell Butter
Beans, reserved liquid, cashews and parmesan cheese. Process until
finely chopped.
2. Gently toss together spinach and bean pesto mixture with
cooked spiral pasta.
3. Spoon onto serving dishes, garnish with cherry tomatoes and
shredded baby spinach leaves.
