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INGREDIENTS:
500g farfalle (bow pasta)
½ red onion, diced
425g can tuna, drained and flaked
420g can Edgell Four Bean Mix, drained
½ cup fresh grated parmesan cheese
2 cups baby spinach leaves
Rind and juice 2 lemons
1/3 cup light sour cream
2 tablespoons capers
METHOD:
1. Cook pasta in a large saucepan of boiling water and cook until
tender, drain.
2. Combine onion, tuna, drained Edgell Four Bean Mix, parmesan,
spinach, lemon rind and juice and season with black pepper.
3. Return drained pasta to hot saucepan, add bean mixture and
sour cream; heat through.
4. Serve sprinkled with
capers and extra baby spinach leaves.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 12 minutes
TIP: Frying capers brings out their flavour, pat dry capers with paper
towel to completely dry to ensure they become crisp when fried.
| Energy |
2880kJ |
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| Protein |
42.7g |
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| Fat - total |
11.3g |
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| - saturated |
6g |
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| Carbohydrate - total |
98g |
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| - sugars |
4.5g |
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| Fibre |
9.2g |
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| Sodium |
504mg |
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